By Lucy Madden
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.
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.