Lentils with mushroom and preserved lemon ragout from Essential Ottolenghi: A Collection (page 128) by Yotam Ottolenghi

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Notes about this recipe

  • smccandless on March 01, 2026

    Very good though number of piece-parts require a bit of work and clean up. Made with dried morels, sliced shiitakes and wild mushroom mix (trumpet and maitake). Substituted 3 tablespoons of tahini thinned with warm water for the cream, which added flavor and binding. Could not find celery root at the grocery so subbed in parsnips. Used parsley + ½ teaspoon ground coriander seed as spouse does not like cilantro. Be certain to very finely chop lemon peel. May use recipe as a side for grilled leg of lab.

  • 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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