Pigeon with Le Puy Lentils

Season the pigeons with pepper and season with salt and sear briefly on all sides in an ovenproof frying pan with olive oil. Now continue cooking in the stove at 180 °C for 15 min. Cut the bacon, shallots, garlic, carrot and celery into fine cubes and the leek into fine rings. Sauté this vegetable mixture and the lentils in a saucepan with butter. Add red wine and balsamic vinegar and simmer on low heat for about 20 minutes. Take out the squab after it has been in the stove for 15 min. and put it in the saucepan with the lentils. Cover the lentil pot and continue cooking until the end of the lentil cooking time. Dismantle the squab and bring to the table with the lentils.

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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