Guinea fowl with lentils and carrots

Ingredients

For 1 serving

• Guinea fowl150 g
• Lentils45 g
• Carrots100 g
• Celery40 g
• Onion40 g
• Bay leavesto taste
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: October – March

Method

1. Peel the onion and carrots and wash the celery; cut everything into roughly 5 mm dice. Rinse the lentils in a sieve. Pat the guinea fowl pieces dry with kitchen paper and season with salt and pepper.
2. Heat the oil in a casserole over medium-low heat and gently fry the vegetables for 5 minutes, stirring, until soft and the onion is translucent.
3. Turn up the heat, add the guinea fowl and brown it for 5 minutes, until golden on all sides.
4. Add the lentils, the bay leaf, about two and a half glasses of water and a pinch of salt, cover and cook over low heat for 40 minutes, stirring now and then, until the lentils are tender, the meat is cooked and the liquid is thick; add a splash of water if it gets too dry.
5. Remove the bay leaf and serve hot.