For 2 persons

200 g of green lentils from Le Puy
200 g fresh chanterelles or other mushrooms
1 slice of braised ham
1 onion
1 stalk of celery
1 carrot cut into sticks
1 little olive oil
1 clove of garlic
10 cl of dry white wine
2 tablespoons of fresh cream
Salt and pepper

Rinse the lenses
Peel the carrot and cut it into sticks
Peel the onion, cut it in half
Put the lentils in a large pot
Cover them with water
Add onion, celery stalk and carrot
Bring to a boil and cook over low heat until lentils are tender. Count on about 25 minutes at the end of which they were still just tender enough, but not too much...
Do not salt
Drain and salt them
While the lentils are cooking, clean the mushrooms, cut the stems
Heat the olive oil
Add mushrooms and minced garlic
Cook for a few minutes on low heat
When the water from the mushrooms starts to evaporate, add the ham cut into pieces
Salt and pepper
Add the white wine and cream
Add the drained lentils, adjust the seasoning if necessary, mix, heat for a few minutes and serve

Find this recipe on :