by Betty Bee
100 g green lentils
1 onions peeled an cut into quarters
3 bay leaves
200 g nettle leaves
2 large floury potatoes peeled and roughly chopped
3 cloves of garlic peeled and finely chopped
100 ml olive oil
Blanche the nettle leaves in boiling salted water for five minutes. Drain and chop finely.
Cook the lentils in a pan of water with the onion and bay leaves. When cooked drain the lentils and discard the onion and bay leaves.
Cook the potatoes in a pan of water . Drain and add the nettles and lentils. Mash with a potato masher until smooth.
Add the garlic and then gradually incorporate the oil into the mixture.
Season and serve.