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Lentil Stew (M)
Source: St. Regis Hotel, New York City
Serves: 2

1 cup French green lentils
1 tsp. celery root Brunoise (small dice)
1 tbsp. carrots (Brunoise)
1 tbsp. onions (Brunoise)
1 tsp. garlic, chopped
3 cups chicken stock
Cooking spray

Spray pan and sauté celery root, carrots, onion, and garlic until soft.

Add chicken stock and lentils; cook until soft.

Soaking the lentils is unnecessary. They will soften in the cooking.

Poster's Notes:
We had this with a veal shank at the St. Regis Hotel in New York. The chef was happy to supply the recipe.

Our stay at the hotel was an anniversary gift from our son, and it was well worth it.

Posted by George Tripper

Nutritional Info Per Serving: N/A