2. Reduce the heat to a simmer. Using a slotted spoon, skim off any impurities that rise to the surface. Once the liquid is clear of impurities, add the carrot and onion. Simmer gently, uncovered, over low heat until the lentils are cooked yet still firm in the center, about 30 minutes. (The cooking time will vary according to the freshness of the lentils: The fresher they are, the more quickly they will cook.) Remove and discard the onion and carrot.
3. Transfer the lentils to a fine-mesh sieve set over a bowl. Drain, reserving the cooking liquid. Transfer 1 cup of the reserved liquid and 1 cup of lentils to the bowl of a food processor; puree.
4. Return the whole lentils and the puree to the saucepan. Add the sea salt and black pepper. Add the butter and the minced truffle and warm over low heat just until the flavors are blended. Taste for seasoning.
5. Transfer to small warmed plates, sprinkle with the truffle triangles, and serve immediately.
Each serving: 248 calories; 15 grams protein; 29 grams carbohydrates; 11 grams fiber; 9 grams fat; 5 grams saturated fat; 23 mg. cholesterol; 259 mg. sodium.
**
Truffle butter
Total time: 10 minutes
Servings: 6
Note: Use top-quality butter. We used Double Devon Cream butter.
3 tablespoons minced black truffles
6 tablespoons unsalted butter, softened
1. Peel the rough outside of the truffle with a peeler or paring knife before mincing, or use truffle scraps reserved from another recipe.
2. Mix the truffle into the softened butter. Form a log, wrap it in plastic and refrigerate.
Each tablespoon: 101 calories; 0 protein; 0 carbohydrates; 0 fiber; 11 grams fat; 7 grams saturated fat; 31 mg. cholesterol; 2 mg. sodium
**
Roast chicken with truffles and truffle butter
Total time: 1 hour, 10 minutes, plus overnight refrigeration
Servings: 4
1 Free-range chicken, 3 3/4 to 4 pounds
1 teaspoon kosher salt
1 (1- to 1 1/2 -ounce) truffle
1 cup chicken stock
2 tablespoons truffle butter
1. The night before, wash and thoroughly dry the chicken. Lightly salt the cavity and the outside of the chicken with kosher salt (kosher salt is essential). Loosely drape the chicken in paper towels, place in a pan or on a tray in the refrigerator and leave overnight.
2. Remove the chicken from the refrigerator 3 hours before you want to roast it. Rinse off the salt, dry the chicken and carefully place three thin slices of truffle (about one-sixth-inch thick) under the skin on each of the side of breast (six slices total), being careful not to rip the skin. Tie the chicken legs together with kitchen twine and let the chicken rest for 3 hours.
3. Heat the oven to 450 degrees. Heat a small heavy roasting pan (preferably not much larger than the chicken) at 450 degrees for 10 minutes.
4. Place the chicken in the hot roasting pan (no rack), breast side up. You'll hear a sizzle and know it's hot enough. A 4-pound chicken should take 55 minutes to 1 hour to roast. No basting is needed.
5. When the chicken is done, set aside on a cutting board, cover loosely with aluminum foil to keep it warm.
6. Meanwhile, pour off everything but a tablespoon or so of fat and set the roasting pan over a burner, scraping up the caramelized bits with a wooden spatula, and adding a splash or ladle of chicken stock, probably about a cup. Cook until it's reduced and slightly thickened, remove from the heat, and whisk in 2 tablespoons of room temperature truffle butter.
7. Pour the juices into a sauce boat and add a tablespoon of minced truffle. Serve on the side with the chicken carved into pieces.
Each serving: 540 calories; 56 grams protein; 0 carbohydrates; 0 fiber; 33 grams fat; 11 grams saturated fat; 238 mg. cholesterol; 741 mg. sodium.
