Lentil Ragout

• 1 12 cups dry lentils
• 1 large carrot, diced
• 2 stalks celery, diced
• 1 medium onion, diced
• 1 chicken breast, cut in bitesize pieces
• 1 bay leaf
• 2 garlic cloves, diced
• 1 tablespoon rice, uncooked
• 12 teaspoon pepper
• 12 teaspoon cayenne
• 12 teaspoon vinegar
• 1 teaspoon salt
• 1 teaspoon sugar
• 3 kikomura curry cakes
• 1 tablespoon butter
• potato starch

1. In four cups of water, boil the lentils, carrot, celery, onion, chicken, bay leaf, garlic, rice, pepper and cayenne.
2. Reduce until thick to stew/sauce consistency.
3. (Remove the bay leaf after 10-15 minutes of boiling.
4. ).
5. Once thickened, add the vinegar, salt (to taste), sugar, curry and butter.
6. Add potato starch one tsp at a time until correct consistency is reached.
7. Remove from heat, let flavors meld.
8. Serve with a dollop of sour cream.

lentils, carrot, stalks celery, onion, chicken, bay leaf, garlic, rice, pepper, cayenne, vinegar, salt, sugar, curry cakes, butter, starch

Taken from www.food.com/recipe/lentil-ragout-274089 (may not work)