Lentils with shallots and quail legs
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 28 tags
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Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Dried lentils dried, rinsed 300 g
- Quail legs edible meat and skin; buy 16 legs, about 400 g bone-in 240 g
- Shallot 8 peeled 240 g
- Port wine for the shallots 100 g
- Garlic 4 cloves: 2 lentils, 2 quail 12 g
- Courgette in 1.5 cm cubes 300 g
- Extra virgin olive oil 15 g shallots; 15 g quail; 15 g courgette 45 g
- Water 1200 g lentils; 100 g shallots; 100 g quail 1400 g
- Parsley chopped 4 g
- Salt 1 g lentils; 1 g shallots; 1 g quail 3 g
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Method
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Put the lentils in a saucepan with 2 chopped garlic cloves, 1200 g water and 1 g salt. Bring to the boil and simmer for 30–40 minutes until tender. Drain only if there is too much broth, keeping the garlic in the stew.
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Brown the shallots in 15 g oil for 4 minutes. Add the port, 100 g water and 1 g salt. Cover and cook gently for 20–25 minutes until tender, then uncover to reduce the juices to a light glaze.
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Season the quail legs with 1 g salt. Brown in another 15 g oil with the remaining 2 garlic cloves, crushed, for 5 minutes. Add 100 g water, cover and cook for 12–15 minutes, turning, until reaching 74°C in the centre away from the bone. Uncover and reduce the juices, keeping the cooked garlic.
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Sauté the courgette in the remaining 15 g oil for 6–8 minutes until tender and golden. Stir into the lentils.
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Divide the lentils between four plates. Place two shallots and four quail legs on each, spoon over all the cooking juices and cooked garlic, then finish with parsley.
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