Lentils With Rutabaga And Fig

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The Perennial Plate


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1 cup lentils (green, or puy)

3 cups veg stock or water (add more if neccessary)

1 bag smoked tea

+- 2 sprigs thyme, 2 cloves garlic, 1 onion, 1 bay leaf

2 Tablespoons butter

1/2 rutabaga

2 sprigs sage

1 Tablespoon grapeseed oil


10 dried figs (make extra, these are great in salad served with a steak or duck)

1 cup water

1 cup sherry

1 cup sherry vinegar

2 T water

pinch of salt

Salt to taste

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