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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Lentilles garnies;lentilles en casoulet Recipe

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This recipe for Lentilles garnies;lentilles en casoulet is from The Tiefenback Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c washed lentils (i used the french green lentils)
6 c water
2 1/2 to 3 lbs meat cut into serving size chunks. we used a mixture of summer and polish ring sausages. Recipe calls for any of several meats like pork butt, ham spareribs, lamb shoulder or sausage.
1 finely diced onion
1/2 c finely diced carrot
1/2 c finely diced celery
1/2 lb finely chopped mushrooms

3 T flour
1/2 c red wine
1 1/2 c stock (I used beef)
I will add a tablespoon or so of tomato paste next time.
1 bay leaf
1/2 t fresh thyme (I used lemon thyme from garden)
Salt and Pepper
Topping: Mix together.
1/4 c bread crumbs
1/2 stick butter melted
3 T minced scallions or shallots
3 T parsley
1/2 c grated parm.
Directions:
Directions:
Cook lentils very slowly in water for about 30 minutes until barely tender. Drain
Roast chunks of meat on grill or in 450 degree oven. Keep juices if you can.
Prepare veg: melt 3 T butter in skillet. I did onion, then other veg.then mushrooms on medium high.
When veg are done, sprinkle with flour, stir, tomato paste if using add wine and stock and herbs. Simmer 5 minutes. Take off heat mix in drained lentils.
Butter a 9 x 12 casserole. Spread lentils and sauce in baking dish. Arrange the browned meat on top, pushing the pieces into the lentils. Add meat juices if any. We added lime juice and hot sesame oil and chili powder. The tart and heat helped.
Sprinkle with topping.
Put in 375 degree oven for 40 minutes until sauce is thick and bubbling and crumbs are nicely browned.
Serve with grated parm.
Don't let lentils dry out.
Personal Notes:
Personal Notes:
This recipe came from a french cookbook AJ brought over. George and I modified it extensively. Modifications are in recipe above. It was really good. We could think of a lot of variations for this. Good base recipe.

 

 

 

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