Potatoes with Lentils

Name: Potatoes with Lentils
Ingredients: 2 shallots, chopped; 2 tablespoons olive oil; Sprig of thyme; Chopped herbs – parsley, basil, etc.; Sea salt and freshly ground black pepper; 1 glass white wine; 8 oz (225 g) green lentils; 1 lb (450 g) potatoes, scrubbed and diced; 1½ pints (900 ml) chicken stock; 1 large clove garlic, crushed

Preparation info

Difficulty
Easy

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

Lentils are usually associated with the winter, yet can make a delightful summer lunch combined here with potatoes and a handful of fresh cut herbs.

Ingredients

1 lb (450 g) potatoes, scrubbed and diced
8 oz (225

Lunch
July

Method

Wash the lentils and drain. Heat the olive oil and sauté the shallots and garlic for a few minutes. Stir in the lentils and cook for another few minutes, stirring all the time. Add the chicken stock, wine, seasoning and thyme and simmer for 30 minutes.

Add the potatoes and cook until they are tender. Sprinkle the herbs over the dish and serve.