Pan‑fried Quail with Lentil Salad

Ingredients

• 1 Shallot
• 3 Garlic cloves
• 6 tbsp Olive oil
• 300 g lentils
• 1 bay leaf
• 1.2 l Vegetable broth
• Salt
• 1 tbsp mixed crushed pepper
• 3 tbsp dark balsamic vinegar
• 12 quail legs
• pepper (ground)
• flour (for dusting)

Instructions

1. 1.

   Peel and finely dice the shallot and garlic. Heat 4 tbsp oil in a pan and sauté the onion‑garlic cubes for 1–2 minutes until translucent. Add the lentils and bay leaf, pour in the vegetable broth, and simmer for about 45 minutes. Season with salt, pepper, and balsamic vinegar; let cool.

2. 2.

   Wash, pat dry, season, and dust the quail legs with flour. Heat the remaining oil in a pan, brown the quails on all sides for about 10 minutes. Plate the salad, arrange three quail legs per plate, and serve.