From the menu of: Bistro VG

A: Michele Sedgwick, owner of Bistro VG, sent us this recipe, which stays on the restaurant's menu by popular demand. Sedgwick was inspired to create a Moroccan-spiced duck breast for the menu after the success of the duck confit at Bistro VG's sister restaurant, Pure Taqueria. The crimson lentils are served with the duck breast as our reader enjoyed it, but are also available as a side dish topped with hen of the woods mushrooms.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.

Bistro VG’s Crimson Lentils

Hands on: 10 minutes

Total time: 25 minutes

Serves: 6

Bistro VG garnishes the lentils with sauteed hen of the woods mushrooms and chopped parsley. If making ahead, warm the lentils by reheating with 1/4 cup stock. Add 1 tablespoon of compound butter (a mixture of butter, parsley, chives and garlic) and serve immediately.

1 tablespoon salted butter

1 medium shallot, 1/4-inch dice

3 tablespoons 1/4-inch diced celery

3 tablespoons 1/4-inch diced carrot

3 tablespoons 1/4-inch diced onion

Salt and pepper

4 cups chicken or vegetable stock, more if needed

2 cups red lentils

In a large saucepan, melt butter. Add shallot, celery, carrot and onion and cook until translucent, about 5 minutes. Season with salt. Add stock and lentils and bring mixture to a boil. Reduce heat and simmer until lentils are tender, about 15 minutes. Season to taste with salt and pepper and serve immediately.

Per serving: 259 calories (percent of calories from fat, 13), 26 grams protein, 39 grams carbohydrates, 20 grams fiber, 4 grams fat (1 gram saturated), 5 milligrams cholesterol, 58 milligrams sodium.