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Lentils with mushroom and preserved lemon ragout from Plenty More (page 128) by Yotam Ottolenghi

  • bay leaves
  • carrots
  • double cream
  • Puy lentils
  • onions
  • thyme
  • Greek yoghurt
  • celeriac
  • dried porcini mushrooms
  • ceps mushrooms
  • preserved lemon peel
  • coriander sprigs
  • mixed wild mushrooms

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Notes about this recipe

  • Poppyseedbagel on March 01, 2015

    I have made this twice and it's lovely. I can't get or afford fresh porcini so use big chestnut mushrooms and just increase the amount of dried mushrooms. The combination of the lentil mixture, and the mushrooms together is gorgeous. I also don't add the cream – to keep it low saturated fat. So I just boil everything down for a long time – this takes a lot longer than Yotam'a instructions, but still results in a delicious mixture. Doing it this way, this quantity serves three of us, eaten with bread.

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