Quail and Lentil Casserole
Published January 30, 1996
- Total Time
- 1 hour 30 minutes
- Rating
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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 analysis per serving (6 servings)
54 grams carbs; 120 milligrams cholesterol; 740 calories; 16 grams monosaturated fat; 7 grams polyunsaturated fat; 10 grams saturated fat; 36 grams fat; 6 grams fiber; 2125 milligrams sodium; 50 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pour boiling water over the lentils in a bowl, and set aside for 30 minutes. Drain well.
- Step 2
Season the quail with salt and pepper and dredge lightly with flour.
- Step 3
Heat the butter and oil in a large saute pan, and brown the quail all over. Set the birds aside.
- Step 4
Add the bacon, and cook until it is crisp. Drain, and pat dry.
- Step 5
Add the onion, garlic and thyme, and cook gently until the onion has softened.
- Step 6
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.
- Step 7
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.
- Step 8
Serve directly from the pan, and sprinkle with additional herbs for garnish, if desired.
Private Notes