4 cups (1 litre) 1 3/4 pint water
350 g (12 oz) 2 cups red lentils
4 oz (100 g) ham without fat
500 g (18 oz) chicken livers
1 bunch parsley
1/2 bunch sage
1/3 cup (75 g) butter
1 tbsp olive oil
3 tbsp chicken stock
2 pinches black pepper
1 tsp salt
350 g (12 oz) 2 cups red lentils
4 oz (100 g) ham without fat
500 g (18 oz) chicken livers
1 bunch parsley
1/2 bunch sage
1/3 cup (75 g) butter
1 tbsp olive oil
3 tbsp chicken stock
2 pinches black pepper
1 tsp salt
method
1. Bring water to the boil and cook lentils over low heat for 8 minutes, then drain in sieve.
2. Finely chop ham. Wash livers in cold water, dry, remove any fat or skin and cut into strips.
3. Wash, dry and finely chop parsley and sage.
4. Melt half the butter with oil in a large pan. Fry ham and herbs over low heat, stirring, then add chicken stock.
5. Cover and continue to cook for 5 minutes longer.
6. Melt remaining butter, fry chicken livers for 3-4 minutes, turning constantly.
7. Season with salt and pepper, mix with lentils and serve immediately.
2. Finely chop ham. Wash livers in cold water, dry, remove any fat or skin and cut into strips.
3. Wash, dry and finely chop parsley and sage.
4. Melt half the butter with oil in a large pan. Fry ham and herbs over low heat, stirring, then add chicken stock.
5. Cover and continue to cook for 5 minutes longer.
6. Melt remaining butter, fry chicken livers for 3-4 minutes, turning constantly.
7. Season with salt and pepper, mix with lentils and serve immediately.
serving amount
serves 4
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