Not exact matches
In a
small sauce pan, heat oil on medium, add sage
leaves and cook for about 1 minute until crispy, turning over once.
I only had a very
small amount of water
left in the
pan after I cooked the potatoes and carrots but I did use a slotted spoon to scoop them out so I didn't blend the cooking water into the
sauce.
Rinse and drain your lentils and place
in a
small sauce pan along with the water, bay
leaves and the stock cube.