Guy Savoy's lentil ragout with black truffles

Time 1 hour
Yields Serves 6
Guy Savoy’s lentil ragout with black truffles
(Los Angeles Times)

Place the lentils in a large fine-mesh sieve and rinse under cold running water. Transfer them to a large (3-quart) heavy-duty saucepan, cover with cold water, and bring to a boil over high heat. When the water boils, remove the saucepan from the heat. Transfer the lentils to a fine-mesh sieve and drain over the sink. Rinse the lentils under cold running water. Return the lentils to the saucepan, add the chicken stock, and bring just to a boil over high heat.


Reduce the heat to a simmer. Using a slotted spoon, skim off any impurities that rise to the surface. Once the liquid is clear of impurities, add the carrot and onion. Simmer gently, uncovered, over low heat until the lentils are cooked yet still firm in the center, about 30 minutes. (The cooking time will vary according to the freshness of the lentils: The fresher they are, the more quickly they will cook.) Remove and discard the onion and carrot.


Transfer the lentils to a fine-mesh sieve set over a bowl. Drain, reserving the cooking liquid. Transfer 1 cup of the reserved liquid and 1 cup of lentils to the bowl of a food processor; puree.


Return the whole lentils and the puree to the saucepan. Add the sea salt and black pepper. Add the butter and the minced truffle and warm over low heat just until the flavors are blended. Taste for seasoning.


Transfer to small warmed plates, sprinkle with the truffle triangles, and serve immediately.

Adapted from “The Paris Cookbook” by Patricia Wells, who credits Restaurant Guy Savoy in Paris. Good-quality purchased chicken broth may be substituted for homemade.

S. Irene Virbila is a former restaurant critic and wine columnist for the Los Angeles Times. She left in 2015.
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