Prep 25 mins
Cook 2 hrs
The Shetland Islands' proximity to Scandinavia is evident in its traditional celebration "Up-Helly-A", during which the Shetland inhabitants, dressed as Vikings, carry a long-boat through the streets of Lerwick and later set it on fire! Norse influence is also evident in the food traditions of the Shetlanders.
- 1 ounce butter
- 8 ounces lentils
- 1 carrot, diced
- 1 large onion, finely chopped
- 2 stalks celery, chopped
- 1⁄2 small swede or 1⁄2 small turnip, diced
- freshly ground black pepper
- 48 -50 fluid ounces ham stock (or other stock)
- freshly chopped parsley
- Melt the butter in a large saucepan and sauté the lentils and all the vegetables.
- Season with salt and black pepper and add the stock.
- Bring to the boil and simmer for 2 hours.
- Adjust the seasoning to taste and serve garnished with parsley.
I used olive oil to saute everything and omitted the celery as I dislike it so much. I used vegetable stock instead of the ham so I guess this would now be a low fat vegetarian dish. It made quite a tasty lunch served with fresh crispy rolls.
yummy period I used parsnip instead of turnip, and chickenstock...this one is a keeper.