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Ingredients
US|METRIC
6 SERVINGS
- 225 grams puy lentils
- 4 Tbsp. olive oil (good quality, plus extra for salmon)
- 2 onions (medium, chopped)
- 2 leeks (chopped, white and light green parts only)
- 1 tsp. thyme leaves (fresh)
- 2 tsp. salt
- 3/4 tsp. ground black pepper (freshly)
- 1 Tbsp. garlic (crushed fresh)
- 4 stalks celery (chopped)
- 3 carrots (chopped)
- 375 mL chicken stock (homemade recipe follows, or good ready-made stock)
- 2 Tbsp. tomato puree
- 2 Tbsp. red wine vinegar (good)
- 1,350 grams salmon fillets (skin removed)
- 4.05 kilograms chickens
- 3 onions (large, unpeeled and quartered)
- 6 carrots (unpeeled and halved)
- 4 celery stalks (with leaves, cut in thirds)
- 4 parsnips (unpeeled and cut in 1/2, optional)
- 20 sprigs fresh flat leaf parsley
- 15 sprigs thyme (fresh)
- 20 sprigs dill (fresh)
- 1 head garlic (unpeeled and cut in 1/2 crosswise)
- 2 Tbsp. salt
- 2 tsp. black peppercorns (whole)
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