#147『レンズ豆の煮込み』付け合わせに便利！ ｜シェフ三國の簡単レシピ

This is a recipe by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo. "Lentilles rouges" [Ingredients] Serves 4-6 300g dried red lentils 50g bacon 1/3 carrot 1/2 onion 1 clove garlic Appropriate amount of thyme 1 bay leaf 600cc water Appropriate amount of parsley Appropriate amount of salt Appropriate amount of pepper 1 tablespoon olive oil 1. Roughly chop the bacon, carrot, and onion, and finely chop the garlic. 2. Heat olive oil in a pan and add the bacon, garlic, onion, carrot, and lentils in that order and fry. Season with salt and pepper. 3. Add the water, bay leaf, and thyme, and bring to a boil. Season with salt and pepper. 4. Simmer over low heat for about 15 minutes. ◎ Garnish with parsley and enjoy! ====================================== "Hotel de Mikuni" JAPONISÉE Mikuni's culinary philosophy and spirit. Taking the natural "Cuisine Naturel" one step further, we move to Ma Cuisine "Japonisée". "Japonisée" means to perfectly Japanize and express the culinary spirit and philosophy that only a French chef can express, based on a perfect understanding of traditional French cuisine. As proof of this, Kiyomitsu Mikuni was awarded the Chevalier of the Legion of Honor by the French Republic and an honorary doctorate from François Rabelais University. The former is the first achievement for a Japanese chef, and the latter is an honor shared by only four chefs in the world. Hôtel de Mikuni is proud of this achievement. Please enjoy Mikuni's culinary philosophy and spirit, "Japonise". ▼Website: https://oui-mikuni.co.jp/ ▼Restaurant reservations can also be made online! https://www.tablecheck.com/shops/hote... (※We recommend the "Chef Hospitality Special Plan"!) ▼Instagram:   / hoteldemikuni   ▼Facebook:   / hoteldemikuni.tokyo