Quail and Lentil Casserole Recipe

Name: Quail and Lentil Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 heaping cup dried lentils, rinsed; 6 quail, halved; Salt to taste; Freshly ground pepper to taste; 3 or 4 tablespoons flour; 1 tablespoon unsalted butter; 2 tablespoons olive oil; 4 slices bacon, cut into small pieces; 1 medium onion, finely chopped; 2 large cloves garlic, minced; 1 tablespoon fresh thyme leaves; 1 pound ripe plum tomatoes, chopped; 1 gallon chicken stock; 1/2 cup dry red wine Additional thyme for garnish, optional

Servings: persons

1 heaping cup dried lentils, rinsed
6 quail, halved
Salt to taste
Freshly ground pepper to taste
3 or 4 tablespoons flour
1 tablespoon unsalted butter
2 tablespoons olive oil
4 slices bacon, cut into small pieces
1 medium onion, finely chopped
2 large cloves garlic, minced
1 tablespoon fresh thyme leaves
1 pound ripe plum tomatoes, chopped
1 gallon chicken stock
1/2 cup dry red wine Additional thyme for garnish, optional

1
Pour boiling water over the lentils in a bowl, and set aside for 30 minutes.
2
Drain well.
3
Season the quail with salt and pepper and dredge lightly with flour.
4
Heat the butter and oil in a large saute pan, and brown the quail all over.
5
Set the birds aside.
6
Add the bacon, and cook until it is crisp.
7
Drain, and pat dry.
8
Add the onion, garlic and thyme, and cook gently until the onion has softened.
9
Add the tomatoes, drained lentils, stock and wine, and season with salt and pepper.
10
Cover, and simmer for 5 minutes.
11
Uncover, and simmer for an additional 20 minutes, until the lentils are tender.
12
Add the quail, and simmer, in covered pan, for 10 to 15 minutes longer or until the quail are cooked and the lentil mixture has thickened.
13
Serve directly from the pan, and sprinkle with additional herbs for garnish, if desired.

734

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 heaping cup dried lentils, rinsed, 6 quail, halved, Salt to taste, Freshly ground pepper to taste, and more.

Yes, Quail and Lentil Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quail and Lentil Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions