I made this a few weeks back and it was so delicious I thought I’d post a translation of the recipe. The original recipe comes from a French website called Marmiton and can be found here. It’s pretty difficult to take a good picture of a stew, especially at night-time and with no food photography skills whatsoever. It tasted really good though, I can promise you that.
J’ai fait cette recette de Ragout de Lentilles ils y a plusieurs semaines de cela et me suis dit qu’il était temps de la publier sur ce blog. Ce qui suit est la traduction en anglais seulement. La version française (la recette d’origine) se trouve sur Marmiton, ici. Bon appétit !
Ingredients (serves 8) :
- 600g French style lentils, rinsed
- 5 carrots, peeled and chopped
- 3 onions, chopped finely
- 150g mushrooms, chopped finely
- 300g bacon, cubed
- 1 litre chicken stock (1 litre water + 2 stock cubes)
- 250g sour cream
- 2 bay leaves
- 350ml tomato passata
- Italian herbs
In a big pot, brown the onions and bacon. Add the carrots, mushrooms, bay leaves and herbs and fry for a few minutes.
Add the tomato passata, lentils and chicken stock. Cook for about 25 minutes or until the lentils are tender.
Strain the lentils, reserving the juice. Add 6 tablespoons of lentils and the sour cream to the cooking juice and return to the stove. Cook on high heat for 15 minutes.
Blend the sauce then add the lentils. Place on medium heat until it just starts boiling. Season as desired.
Serve hot as a main meal or to accompany meat or poultry.