Quail with lentils
1 serving
25 minutes
Quail with lentils is a refined dish of French cuisine that combines tender poultry meat with aromatic lentils infused with herbs and wine. The tradition of cooking quail is believed to trace back to European culinary roots when game was an important part of gastronomy. Roasted to a golden crust, the quail acquires a crispy texture, while red lentils cooked al dente create a harmonious balance of flavors. Adding bacon, garlic, and fresh herbs—thyme, rosemary, and basil—gives the dish a rich aroma. Serving it with parmesan and pesto sauce makes it even more sophisticated. This dish is perfect for special occasions as it delights not only in taste but also showcases the art of French cuisine.
1
Thoroughly wash the gutted quail and leave it on a paper towel. Cut the bacon into thin strips, crush the garlic clove with a knife. Mash the pilati tomatoes with a potato masher, and cut the fresh ones in half. Rinse the red lentils in a sieve.
- Quail: 1 piece
- Bacon: 20 g
- Garlic: 1 clove
- Pelati (whole peeled tomatoes): 2 pieces
- Red lentils: 50 g
2
Pour some oil into a heated pan and add a sprig of rosemary. Sear the quail on all sides until golden brown - about four to five minutes. Season with salt and pepper. Transfer the bird to a baking sheet lined with paper and send it to the oven preheated to 200 degrees for about ten minutes. Blot excess oil and fat with a paper towel.
- Olive oil: 1 tablespoon
- Rosemary: 2 stems
- Quail: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
While the quail is in the oven, heat olive oil in a saucepan, sauté garlic, thyme, and bacon for a minute while stirring continuously, add lentils and cook for another half minute. Pour in the wine, mix, add a couple of sliced basil leaves, cherry tomatoes, and stir again.
- Olive oil: 1 tablespoon
- Garlic: 1 clove
- Thyme: 2 stems
- Bacon: 20 g
- Red lentils: 50 g
- Semi-sweet red wine: 30 ml
- Green basil: 5 g
- Pelati (whole peeled tomatoes): 2 pieces
4
Send the peeled tomatoes to the saucepan, and remove the garlic and thyme. Keep the pot on the heat for a couple more minutes, stirring the contents. Add pepper. When the lentils reach al dente, remove from heat and add a cube of butter, and after it melts — grated parmesan. No need to salt — the bacon takes care of that.
- Pelati (whole peeled tomatoes): 2 pieces
- Garlic: 1 clove
- Thyme: 2 stems
- Ground black pepper: to taste
- Butter: 10 g
- Parmesan (Parmigiano Reggiano): 10 g
5
Using a culinary ring, carefully place lentils on a plate, and top with halved roasted quail, cut lengthwise. Garnish the dish with thyme, rosemary, and basil. For color, you can add a bit of pesto sauce and chips made from tomato skins.
- Red lentils: 50 g
- Quail: 1 piece
- Thyme: 2 stems
- Rosemary: 2 stems
- Green basil: 5 g