Green lentils with trumpets of death and foie
Virginia, author of Sweet&Sour , brings us a tastier update on traditional lentils in a cocotte . This spoon recipe is ideal for the cold months; it is loaded with energy, but also with a more gourmet touch, because the lentils accompanied by mushrooms and foie are a real treat for the palate. To enjoy!
The cold arrives and brings us the spooning. Sometimes it seems that spooning implies the necessary renunciation of quality dishes in favor of more humble and traditional dishes. But nothing further! And to show a button: these green lentils with trumpets of death and foie that I leave you today are pure luxury.
I have used green lentil from Puy but you can use brown lentil , which is also very tasty. In this case, I have opted for the green lentil from Puy, which the French call vegetable caviar, because it has a mild and somewhat sweet flavor, which goes perfectly with the flavor of the mushroom we use and is also a lentil from quick cooking, so it also helps to preserve the flavor and texture of the mushroom, since although the mushrooms must be cooked well so as not to be indigestible, they must not be overcooked to avoid damaging their flavor and texture.
The mushrooms that we have used are Trumpets of Death, a mushroom that we can find from the end of summer until well into autumn in fresh form, but dried throughout the year. It is an aromatic mushroom with an intense flavour, reminiscent of the black truffle and for which it has come to be considered the "Truffle of the Poor".
This lentil stew also goes very well with some good boletus edulis, although in the absence of both, surely any mushroom will be delicious. Of course, do not forget to accompany the stew with fresh grilled foie , which will give it a flavor and smoothness that will round off the flavor of the mushrooms and these green lentils.
Let's go with the recipe!
(For 4 servings)
- 300g of green lentils from Puy or brown lentils
- 1 onion chopped in brunoise
- 250gr of trumpets of death (or boletus edulis in its absence)
- 1 leek
- Vegetable broth or water
- 2 carrots cut into squares
- 1 small zucchini cut into squares
- virgin olive oil
- Guérande truffle salt (white truffle gray salt )
- 3 thick pieces of foie
- Heat the "le Creuset" cocotte with a drizzle of virgin olive oil and caramelize the chopped onion a little in brunoise.
- Add the trumpets of death, clean and dry, and sauté them with the onion for about 4-5 minutes over medium heat.
- Add the water or vegetable broth to taste and then add the lentils and the whole leek. Let the cocotte with its lid cook over medium heat, semi-covered, for about 40 minutes.
- With about 5 minutes to go, add the truffle salt (to taste, although I wouldn't go too far more than a pinch because Guérande truffle salt is really intense in truffle flavor), the carrots and the diced zucchini, and leave cook another 5-7 minutes. The vegetables will be cooked with the heat of those 5 minutes, because we will leave them cooked but with their bright color and a bit crunchy, so that the sense of sight is also involved.
- When we are going to serve, remove the leek and turn the foie pieces over and over in a very hot non-stick pan .
- We serve the lentils with the trumpets of death and crowned with the foie. Sprinkle very finely chopped parsley.
A dish loaded with flavour, for those cold days when you don't want to give up serving a luxurious dish on the table.
- Green lentils do not require soaking, but if you use a lentil that does require it, remember to put them in water beforehand, well before starting the recipe.
- These stews are better from one day to the next, so I recommend you cook the lentils and the next day when serving, just grill the foie.
- If you want the broth to be thicker , grind a pot of lentils with a little broth and you will see how it thickens.