Mushroom, French Lentil and Chestnut Ragout
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 118.29 ml chestnuts, soaked in 5 cups of water
- 177.44 ml lentils, french
- 170.09 g shiitake mushrooms, quartered
- 1 large portobello mushroom, in chunks
- 14.79 ml olive oil
- 29.58 ml tamari
- 1 onion, small dice
- 2 garlic cloves, minced
- 9.85 ml lemon juice
- 4.92 ml rosemary, fresh, minced
- 4.92 ml thyme, fresh, minced
- 1 bouquet garni of fresh rosemary and fresh thyme sprig
- 1 bay leaf
directions
- Preheat oven to 375.
- Skim off chestnut skins that have floated to the top. In their liquid, bring to a boil and simmer for about 45 minutes, until tender. Drain, reserving the cooking liquids.
- Cover the lentils with 4 cups of water in a saucepan. Add the bouquet garni of rosemary, thyme, and 1 bay leaf and bring to a boil. Reduce the heat to a simmer and cook partially covered for 30 to 35 minutes, until just tender.
- Toss the mushrooms with the olive oil and tamari. Roast for 30 minutes or until brown and tender.
- Saute the onion and garlic for 10 minutes until translucent. Add the lentils with the cooked mushrooms and chestnuts along with their cooking liquid.
- Stir in lemon juice and herbs.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I LOVE--
**Jesus--my savior
**life
**working at the zoo
**cooking fun new healthy food..and when my family actually eats it
**cleaning
**gardening-- especially flowers that attract butterflies
** MUSIC - piano is my release from stressful life
**my family!!
**being yearbook editor and nhs president!!
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif">
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%204/ZWTAB-tg.gif">
<img src="http://img213.imageshack.us/img213/1984/jefesdelabk5.jpg">