Hello Stranger | Login | Create Account
Feb 22, 2018
Intelligent Content For The Food Fascinated
Keep up with one or all of your
favorite Sauce Magazine columns
Grilled Quail With Braised Lentils And Roasted Sweet Potatoes
Serves 4
Rate It:
You must login to rate
Courtesy of Eclipse’s Wes Johnson
January 2011


¼ cup honey
1 cup water
4 semi-boneless quail
1 cup French green lentils
2 Tbsp. olive oil
1 onion, chopped
1 tsp. thyme
2 cloves garlic, minced
2 celery ribs, chopped
2 carrots, peeled and chopped
1 cup chicken stock
Salt and pepper
2 cups sweet potatoes, roasted


• Mix the honey and water, then pour the marinade over the quail.
• Place picked-over lentils in a heatproof bowl and add boiling water to cover them.
• Heat the olive oil in a large pot. Add the onion, thyme, garlic, celery and carrots and sauté until the onion has softened.
• Drain the lentils and add them to the pot. Add the stock and simmer until the lentils are tender but not mushy, about 13 to 15 minutes.
• Drain the lentil mixture and season to taste with salt and pepper.
• Grill the quail for 3 to 5 minutes per side.
• Serve the quail with the lentils and sweet potatoes.

Want to comment on this recipe? Login or sign up on Sauce.
Conceived and created by Bent Mind Creative Group, LLC ©1999-2018, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004