Virginia, author of Sweet&Sour, brings us a most delicious update of traditional lentils in a casserole. This spoon dish is ideal for cold months; it's full of energy, but also has a gourmet touch, because lentils paired with mushrooms and foie are a true luxury for the palate. Enjoy!
The cold arrives and brings spoonfuls with it. Sometimes it seems that spoon dishes mean having to give up quality dishes in favor of humbler, more traditional ones. But nothing could be further from the truth! Case in point: these green lentils with black trumpet mushrooms and foie that I share today are pure luxury.
I used Puy green lentils but you can use pardiña lentils, which are also very good. In this case, I opted for Puy green lentils, which the French call the vegetable caviar, because they have a mild, slightly sweet flavor that pairs perfectly with the mushroom we use and they are also quick-cooking lentils, which helps preserve the mushroom's flavor and texture, since while mushrooms should be cooked properly to avoid being indigestible, they should not be overcooked to prevent damaging their flavor and texture.
White Cocotte "le Creuset", white utensil jar with handles T&G, bottle of Guérande truffle salt, bowls from the Fleur de Ligne collection and Pols Ceramic handcrafted white plate
The mushrooms we used are Black Trumpets, a mushroom we can find fresh from late summer well into autumn, but dried all year round. It is an aromatic mushroom with an intense flavor, reminiscent of black truffle, which is why it has come to be considered the "Poor Man's Truffle".
This lentil stew also pairs very well with good boletus edulis, although in the absence of either I'm sure any mushroom will be tasty. That said, don't forget to accompany the stew with the fresh foie gras on the griddle, which will give it a flavor and creaminess that will round out the taste of the mushrooms and these green lentils.
Let's get to the recipe!
INGREDIENTS
(For 4 servings)
- 300gr Puy green lentils or pardiña lentils
- 1 onion diced brunoise
- 250gr black trumpets (or boletus edulis as a substitute)
- 1 leek
- Vegetable stock or water
- 2 carrots cut into small cubes
- 1 small zucchini cut into small cubes
- Extra virgin olive oil
- Guérande truffle salt (grey salt with white truffle)
- 3 thick pieces of foie
PREPARATION
- Place the casserole "le Creuset" over the heat with a drizzle of extra virgin olive oil and lightly caramelize the diced onion brunoise.
- Add the black trumpets, cleaned and dry, and sauté them with the onion for about 4-5 minutes over medium heat.
- Add water or vegetable broth to taste and then add the lentils and the whole leek. Let it cook over medium heat, with the casserole partially covered with its lid, for about 40 minutes.
- When about 5 minutes remain, add the truffle salt (to taste, although I wouldn't exceed more than a pinch because the Guérande truffle salt is really intense in truffle flavor), the carrots and the zucchini cut into small cubes, and let cook for another 5-7 minutes. The vegetables will cook with the heat of those 5 minutes, as we will leave them cooked but with their vivid color and slightly crisp, so that the sense of sight also plays a part.
- When ready to serve, remove the leek and quickly sear the pieces of foie in a very hot non-stick skillet.
- Serve the lentils with the black trumpets and topped with the foie. Sprinkle very finely chopped parsley.
A dish full of flavor, for those cold days when you don't want to give up serving a luxurious plate at the table.
Bowls from the Fleur de Ligne porcelain collection
Tips
- Puy green lentils do not require soaking, but if you use a lentil that does, remember to soak them in water ahead of time before starting the recipe.
- These stews are better from one day to the next, so I recommend cooking the lentils and the next day, when serving, just sear the foie gras on the griddle.
- If you want the stock to be thicker, blend a ladle of lentils with a little stock and you'll see how it thickens.
Enjoy.
Virginia
