Puy lentils are one of my favourite lentils. Yours too? 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.
This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.
It is Ottolenghi Cook the Books Day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.
Similar recipes include Celeriac Salad, Du Puy Lentils with Witlof and Honeyed Walnuts, Celeriac Hummus with Cauliflower Tabbouleh, Du Puy Lentil Soup, Beetroot and Du Puy Lentils, and Puy Lentils with Feta and Tomato.
Browse all of our Puy Lentil dishes and all of our Mushroom recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Autumn recipes.
Puy Lentils with Ragout of Mushrooms and Preserved Lemon
10g dried porcini mushrooms
1 medium onion, peeled and halved
4 sprigs fresh thyme
2 bay leaves
2 small carrots, peeled, one cut into 1cm dice, the other in half widthways
Salt and white pepper
175g puy lentils
0.25 celeriac, peeled and chopped into 1cm dice
75ml olive oil
30g fresh coriander, chopped
1 large leek, cut in half lengthways, then sliced into 5cm chunks
200g fresh ceps, cut into 0.5cm slices
200g mixed wild mushrooms, cleaned and roughly torn (OR IF CEPS AND WILD MUSHROOMS ARE NOT AVAILABLE, USE A MIX OF LOCAL AND ASIAN MUSHROOMS)
3 Tblspn double cream
35g preserved lemon skin, finely diced
160g Greek yoghurt
Heat the oven to 200C.
Soak the porcini in 200ml of boiling water for an hour. Strain through muslin into a bowl, to remove any grit from the water, and set aside. Rinse the soaked porcini in fresh water and add them to the strained water in the bowl.
Half-fill a medium saucepan with water. Put on a high heat and add the onion, thyme, bay, the halved carrot and half a teaspoon of salt. Bring to a boil, add the lentils, turn the heat to medium and simmer gently for 15-20 minutes, until the lentils are cooked but still retain a bite. Drain, remove and discard the veg and herbs, and set aside.
Put the diced carrot and celeriac in a small bowl with two tablespoons of oil, half a teaspoon of salt and a quarter-teaspoon of ground white pepper. Spread out on a baking tray and roast for 30 minutes, until the vegetables are cooked and starting to caramelise. Transfer to a bowl, add the lentils and 20g of coriander, and keep warm.
Put a Tblspn of oil in a large sauté pan and put on a high heat. Add the leek and a half-teaspoon of salt, and fry for two minutes, stirring, until soft and lightly caramelised all over. Tip into a bowl, add the ceps and another tablespoon of oil to the pan, and fry for three minutes, until caramelised. Tip into the leek bowl, and repeat with the wild mushrooms, then return the seared leek and ceps to the pan. Add the cream, preserved lemon and porcini and their water, turn up the heat and boil for five minutes, until thickened and reduced by half.
To serve, divide the lentils between four plates and spoon over the mushrooms. Top with a dollop of yoghurt, sprinkle over the remaining coriander and serve ho