Mix the honey and water, then pour the marinade over the quail.
Place picked-over lentils in a heatproof bowl and add boiling water to cover them.
Heat the olive oil in a large pot. Add the onion, thyme, garlic, celery and carrots and sauté until the onion has softened.
Drain the lentils and add them to the pot. Add the stock and simmer until the lentils are tender but not mushy, about 13 to 15 minutes.
Drain the lentil mixture and season to taste with salt and pepper.
Grill the quail for 3 to 5 minutes per side.
Serve the quail with the lentils and sweet potatoes.
¼ cup honey
1 cup water
4 semi-boneless quail
1 cup French green lentils
2 Tbsp. olive oil
1 onion, chopped
1 tsp. thyme
2 cloves garlic, minced
2 celery ribs, chopped
2 carrots, peeled and chopped
1 cup chicken stock
Salt and pepper
2 cups sweet potatoes, roasted
1 cup water
4 semi-boneless quail
1 cup French green lentils
2 Tbsp. olive oil
1 onion, chopped
1 tsp. thyme
2 cloves garlic, minced
2 celery ribs, chopped
2 carrots, peeled and chopped
1 cup chicken stock
Salt and pepper
2 cups sweet potatoes, roasted
This article appears in January 2011.