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Stewed lentils | Hotel de Mikuni's recipe transcription

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Hotel de Mikuni

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Ingredients

Red lentils (dried) : 300g
bacon : 50g
carrot : 1/3
onion : 1/2 piece
garlic : 1 piece
time : Appropriate amount
Bay leaf : 1 sheet
water : 600cc
parsley : Appropriate amount
salt : Appropriate amount
pepper : Appropriate amount
Olive oil : 1 tablespoon

Time required

45minutes

Procedure

1) Cut the material 00:42
Finely chop bacon, carrots and onions, and chop garlic.
2) Fry the ingredients 01:09
Heat the olive oil in a pan over medium heat and fry the bacon fragrantly. Combine with garlic and fry, then add onion, carrot and lentil in that order and fry. Lightly sprinkle with salt and pepper. While turning the frying pan, fry well so that the heat is evenly cooked.
3) Add water and herbs and boil 04:19
Add water, bay leaf and thyme, heat to high heat and boil once. Season with salt and pepper.
4) Stew 05:00
Reduce the heat to low, add salt and pepper to taste, and simmer for 15 to 30 minutes until the beans are tender.
5) Arrangement 06:32
Pour into a bowl and mix gently without crushing the beans. Serve on a plate and serve with bay leaf and raw parsley.

Point

・ A recipe for 4 to 6 servings of lentils stewed by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ French classic side dish.
-Has a good stomach and is ideal for garnishing.
・ If you don't have thyme, you can use rosemary or dried herbs.
・ Lentils are basically returned by mistake and used, but there is also a cooking method like this one.
・ The time to stew the beans depends on the size of the beans, so cook until they are tender.
・ The combined wine is Hermitage white wine. Fruity, apricot and burnt caramel-like scents go well with lentils.