Partridge with Lentils | Saveur

Name: Partridge with Lentils | Saveur
Ingredients: 1 ⁄ 2 lb. brown lentils, rinsed and picked over; 1 clove garlic, peeled and crushed; 3 small yellow onions, peeled; 1 halved, 2 coarsely chopped; 3 medium carrots, peeled; 1 halved, 2 sliced; 2 sprigs fresh parsley; 4 (3⁄4-lb.) partridges; Salt and freshly ground black pepper; 3 tbsp. butter; 1 cup dry white wine; 1 cup <a href="https://www.saveur.com/article/Recipes/Chicken-Stock">Chicken/ Stock</a>

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This recipe, whose origins are from the French countryside, is adapted from Elizabeth David Classics.

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Ingredients

<sup>1</sup>⁄<sub>2</sub> lb. brown lentils, rinsed and picked over
1 clove garlic, peeled and crushed
3 small yellow onions, peeled; 1 halved, 2 coarsely chopped
3 medium carrots, peeled; 1 halved, 2 sliced
2 sprigs fresh parsley
4 (3⁄4-lb.) partridges
Salt and freshly ground black pepper
3 tbsp. butter
1 cup dry white wine
1 cup <a href="https://www.saveur.com/article/Recipes/Chicken-Stock">Chicken/ Stock</a>