8 oz. lentils
2 bay leaves
2 tbsp. oil
1 garlic clove, crushed
2 lemon juice
5 fennel leaves
Basil leaves
Sprig of rosemary
1 tsp. cumin seed
Salt & pepper
1 onion, chopped
1 lb. zucchini, thick slices
8 oz. potatoes, peeled & chunked
1 oz. butter
Chopped parsley
Fried bacon bits
Grated cheese

Wash lentils. Place in large pan with 2 pints water, salt, pepper and bay leaves. Bring to boil and simmer for 5 minutes, then drain, reserving the liquid. Fry onion in oil until transparent. Trim and thickly slice zucchini. Add to pan and stir-fry for 5 minutes. Add all herbs, lemon juice and reserved juice and lentils; simmer 45 minutes. Add potato chunks and simmer 20 minutes or until potatoes and lentils are done. Add butter, sprinkle with parsley and serve hot garnished with cheese and/or bacon bits.