Ingredients
- 1 heaping cup dried lentils, rinsed
- 6 quail, halved
- Salt to taste
- Freshly ground pepper to taste
- 3 or 4 tablespoons flour
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 4 slices bacon, cut into small pieces
- 1 medium onion, finely chopped
- 2 large cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 pound ripe plum tomatoes, chopped
- 1 gallon chicken stock
- ½ cup dry red wine Additional thyme for garnish, optional
- Nutritional Information
Nutritional analysis per serving (6 servings)
733 calories; 35 grams fat; 10 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 52 grams carbohydrates; 4 grams dietary fiber; 13 grams sugars; 49 grams protein; 119 milligrams cholesterol; 1345 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Pour boiling water over the lentils in a bowl, and set aside for 30 minutes. Drain well.
- Season the quail with salt and pepper and dredge lightly with flour.
- Heat the butter and oil in a large saute pan, and brown the quail all over. Set the birds aside.
- Add the bacon, and cook until it is crisp. Drain, and pat dry.
- Add the onion, garlic and thyme, and cook gently until the onion has softened.
- Add the tomatoes, drained lentils, stock and wine, and season with salt and pepper. Cover, and simmer for 5 minutes. Uncover, and simmer for an additional 20 minutes, until the lentils are tender.
- Add the quail, and simmer, in covered pan, for 10 to 15 minutes longer or until the quail are cooked and the lentil mixture has thickened.
- Serve directly from the pan, and sprinkle with additional herbs for garnish, if desired.
Dining and Cooking