Lentil stew
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Lentil stew is an unrivalled side dish for fish and, why not, for lean meat. You can also make a savoury version of it.
Ingredients for four
2 dl Le Puy or Beluga lentils 1 small onion 1 small carrot 2 tbsp butter 4 dl vegetable stock (e.g.
If you want a savoury lentil stew, add some other ingredients
1 dl diced sausage 100g minced meat
Cut the onion and carrot as small as you can. It would be best if it was the same size as the lentil grains.
Launch 1 tablespoon of butter in a skillet and start sautéing the onion and carrot quietly for about 5 minutes.
Discard the lentils and freeze for a moment. Then add half the vegetable stock and bring to the boil under the lid. Stir in the water.
When the liquid starts to boil, add the stock a quarter of a litre at a time. Watch the lentils as they cook.
Once the lentils are soft and crispy, i.e. about 20 minutes cooking time, the lentil stew is ready.
The lentil stew is ready.
