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Another sublime stew that I tried out last week: a savory lentil stew with carrots and quail legs! A good example that stews can also be light!

Lentil Stew with Quail Recipe

Another sublime stew that I tried out last week: a savory lentil stew with carrots and quail legs! A good example that stews can also be light!
Course Main Course
Cuisine French
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 2 people
Calories per serving 579 kcal

Ingredients

  • 8 quail legs or 2 whole quails
  • 10,5 oz dry lentils (350 g)
  • 3 cups chicken stock (720 ml)
  • 1 large fresh carrot peeled and diced
  • 1 small onion
  • 2 medium garlic cloves
  • 4 bay leaves
  • 2 sprigs dried rosemary
  • 3 tbsp olive oil
  • pepper
  • salt

Instructions

  1. Peel the onion, carrot and garlic cloves. Chop the onion and garlic finely. Dice the carrot. Add the vegetables to a non-stick casserole (one with a lid) together with the olive oil, the (dried) rosemary sprigs and the bay leaves.
  2. Place the casserole over medium-high heat and gently fry the vegetables for 4 minutes. Then add the dried lentils (no need to soak them beforehand) and the chicken stock. Season with a generous pinch of pepper and salt.
  3. Stir and bring the stew to a good boil. Then turn the heat lower and simmer the lentil stew for 30 minutes under a lid. After that, add the quail.
  4. Stir and put the lid back on the casserole. Cook the stew and lentil for another 10 to 12 minutes. In the end check the seasoning of the lentil stew and then add extra pepper or salt to taste if necessary.
  5. Scoop the lentil stew onto deep plates and top with the cooked quail. Serve immediately.
    Another sublime stew that I tried out last week: a savory lentil stew with carrots and quail legs! A good example that stews can also be light!