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Lentil Stew with Quail
Another sublime stew that I tried out last week: a savory lentil stew with carrots and quail legs! A good example that stews can also be light!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 2 people
Calories per serving 579 kcal
Ingredients
- 8 quail legs or 2 whole quails
- 10,5 oz dry lentils (350 g), soaked for 2 hours
- 3 cups chicken stock (720 ml)
- 1 large fresh carrot peeled and diced
- 1 small onion
- 2 medium garlic cloves
- 4 bay leaves
- 2 sprigs dried rosemary dried rosemary
- 3 tbsp olive oil
- pepper
- salt
Instructions
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Peel the onion and garlic cloves. Add them to the bowl of the Cook Processor fitted with the MultiBlade. Close the lid and press Pulse for 5 seconds. Remove the MultiBlade and insert the StirAssist. Scrape down the sides of the bowl and add the diced carrot. Also add the olive oil, the (dried) rosemary sprigs and the bay leaves.
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Close the lid and insert the measuring cup. Select STEW P7 and then press Start to activate Step 1. After that scrape down the sides of the bowl and add the dried lentils and the chicken stock. Season with a generous pinch of pepper and salt.
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Close the lid and press Start to activate Step 2. Then add the quail.
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Close the lid and press Start to activate Step 3. In the end press cancel to exit the keep warm mode. Check the seasoning of the lentil stew and add extra pepper or salt to taste if necessary.
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Scoop the lentil stew onto deep plates and top with the cooked quail. Serve immediately.
