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Green Lentil Ragoût

     

Author
JWU College of Culinary Arts

Yield
10 servings

Recipe ID
C00316

Ingredients
US standard
Green French lentils (Lentils de Puy)
1 pound
Butter
2 ounces
Shallots
½ cup
Leeks, white only, brunoise
1 each
Celery root, brunoise
½ each
Bay leaf
1 each
Thyme leaves, fresh
2 teaspoons
Chicken stock
1 - 2 quarts
Heavy cream (optional)
1 cup
Spinach, finely chopped
2 cups
Salt and black pepper
As needed
Preparation
  1. Gather all the ingredients and equipment.
  2. Pick through the lentils to check for dirt and stones.
  3. In a medium sautoir sauté shallots and leeks in butter with salt and pepper until translucent. Add in the lentils, bay leaf and thyme leaves, and stock.
  4. Simmer for 10 minutes, add in the celeriac. Simmer for another 10 minutes or until tender, adding additional stock if necessary. Reduce any remaining liquid
  5. 10 minutes before service reheat the lentils. Fold in the spinach and cream if desired. Season to taste.