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.
‘What I say is that if a man really likes potatoes, he must be a pretty decent sort of fellow.’
Not That It Mattersby A. A. Milne.
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