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

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.116 in the US edition.

  • Ganga108 on February 28, 2022

    This recipe is a fairly complicated one - lots of processes – cooking the lentils, roasting the vegetables, cooking the leeks, cooking the mushrooms, and making the creamy preserved lemon sauce, all before plating. But it is so very delicious, and a perfect Wintery dish.

  • DePollepel on December 02, 2021

    Brilliant! Found out I forgot the leek and substituted that with caramelized onions. Sauce is probably also suitable over rice

  • Jane on January 29, 2019

    This was lovely though quite a bit of work and a lot of washing up. The preserved lemon gives a lovely tang and there’s a lot else going on with caramelized leeks, mushrooms, carrots, celery root, and cilantro to boost the lentils. I served it with burrata rather than yogurt. A lovely meal.

  • 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's 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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