Hearty Lentil Ragout
A wholesome French stew packed with lentils and vegetables, perfect for family gatherings or cozy dinners.
Ingredients
For the base
- 1 tbsp olive oil For sautéing
- 1 clove garlic (finely minced)
- 1/2 large onion (finely diced)
- 1 large carrot (peeled and finely diced)
- 1 tbsp tomato paste
- 1 leaf bay leaf
- 1 sprig thyme
For the stew
- 1 cup Puy lentils Rinse before use
- 3 cups vegetable stock Use low-sodium if preferred
- 1/2 tsp salt Adjust to taste
- 1/4 tsp black pepper Adjust to taste
- 1 tbsp parsley (finely chopped) For garnish
Instructions
Preparation
- Heat the olive oil in a large saucepan over medium heat.
- Sauté the garlic, carrot, and onion until softened, about 5 minutes.
- Stir in the tomato paste, bay leaf, and thyme. Cook for 2 minutes to combine the flavors.
Cooking
- Add the lentils, vegetable stock, salt, and pepper. Stir everything together, bring to a simmer, then reduce the heat.
- Let it simmer without a lid for 15 minutes, just until the lentils are tender—be careful not to overcook them, or they’ll turn mushy!
- Stir in the chopped parsley. Taste and adjust the seasoning with more salt or pepper if necessary.
- Serve warm with crusty bread or a fresh green salad.
Notes
Store leftovers in an airtight container in the refrigerator for up to five days, or freeze for up to three months. Rinse lentils before use. Adjust seasoning as preferred.