Lentil Ragout

Name: Lentil Ragout
Ingredients: 1 12 cups dry lentils; 1 large carrot, diced; 2 stalks celery, diced; 1 medium onion, diced; 1 chicken breast, cut in bitesize pieces; 1 bay leaf; 2 garlic cloves, diced; 1 tablespoon rice, uncooked; 12 teaspoon pepper; 12 teaspoon cayenne; 12 teaspoon vinegar; 1 teaspoon salt; 1 teaspoon sugar; 3 kikomura curry cakes; 1 tablespoon butter; potato starch

16 ingredients

8 steps

Ingredients

1 12 cups dry lentils
1 large carrot, diced
2 stalks celery, diced
1 medium onion, diced
1 chicken breast, cut in bitesize pieces
1 bay leaf
2 garlic cloves, diced
1 tablespoon rice, uncooked
12 teaspoon pepper
12 teaspoon cayenne
12 teaspoon vinegar
1 teaspoon salt
1 teaspoon sugar
3 kikomura curry cakes
1 tablespoon butter
potato starch

Directions

1

In four cups of water, boil the lentils, carrot, celery, onion, chicken, bay leaf, garlic, rice, pepper and cayenne.
2

Reduce until thick to stew/sauce consistency.
3

(Remove the bay leaf after 10-15 minutes of boiling.
4

).
5

Once thickened, add the vinegar, salt (to taste), sugar, curry and butter.
6

Add potato starch one tsp at a time until correct consistency is reached.
7

Remove from heat, let flavors meld.
8

Serve with a dollop of sour cream.