Equipment
Ingredients
lentil ragu
- 300 g puy lentils
- 45 ml olive oil
- 100 g butternut squash, cut into chunks
- 1 garlic, chopped
- 6 g thyme
- 1 shallot, chopped
- 1 celery, finely chopped
- 75 g carrot, peeled and finely chopped
- 50 ml reduced chicken stock
- 50 g unsalted butter, cubed
- 1 g salt
- 3 g parsley, chopped
- 5 ml sherry vinegar
garnish
- 40 g goat cheese, crumbled
- 6 g chervil, chopped
- 11 g edible cornflowers
Nutrition (per serving)
Method
Place lentils in a medium saucepan and cover with cold water. Simmer for 20 minutes until tender.
Drain the cooked lentils through a sieve and rinse thoroughly with cold water.
Preheat your oven to 200°C (400°F).
Place squash on a roasting tray. Coat with 15ml of olive oil and roast for 10-15 minutes at 200°C (400°F) until soft.
Heat the remaining 30ml of olive oil in a casserole dish. Sauté garlic and thyme for 2 minutes until aromatic.
Add the shallot to the dish and cook for 1 minute.
Mix in the celery, carrot, and cooked lentils. Cook for 3 minutes.
Add the chicken stock and bring the liquid to a boil.
Lower the heat and gradually whisk in the cubed butter until the sauce is glossy and emulsified.
Season with salt. Stir in the parsley and sherry vinegar if using.
Plate the lentil ragu. Top with roasted squash, goat cheese, chervil, and cornflowers.
Chef's Notes
- For an even richer flavor, consider adding a splash of red wine to the shallots after they've softened, allowing it to reduce before adding the stock.
- Puy lentils hold their shape well, but avoid overcooking them, as they can become mushy. Aim for tender but still distinct grains.
- The butter emulsion is key to the sauce's texture. Whisk it in off the heat to prevent it from breaking and ensure a glossy finish.
- Taste and adjust seasoning frequently. The saltiness of the stock and the tang of the goat cheese will influence the final balance.
- Roast the butternut squash until it's tender and just beginning to caramelize for maximum sweetness and flavor.
Storage
Refrigerator: 72 hours — Store ragu and squash separately from cheese and herbs.
Freezer: 1 month — Freeze ragu only; garnish fresh.
Reheating: Warm ragu in a saucepan over medium-low heat, adding a splash of water if too thick.
