Pigeon, Sorrel and Lentils - River Cottage
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rivercottage.net.
Ingredients
- 100g Puy lentils
- 1 garlic clove, bashed
- 1 bay leaf (optional)
- A few parsley stalks (optional)
- 1 tablespoon olive oil
- 8 pigeon breasts
- 50g butter
- 300g fresh sorrel, larger leaves stripped from the stalks, roughly shredded
- 1 tablespoon double cream
- Sea salt and freshly ground black pepper
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