Mushroom, French Lentil and Chestnut Ragout

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement