Lentil Ragout
A flavorful and hearty dish made with French Puy lentils, sautéed garlic, onions, and carrots, all simmered together in a savory broth. Perfect as a side dish or vegetarian main course.
Ingredients
For the ragout
- 1 tbsp olive oil For sautéing
- 1 clove garlic (finely minced)
- 1/2 onion (finely diced)
- 1 large carrot (peeled and finely diced)
- 1 tbsp tomato paste
- 1 bay leaf (preferably fresh; otherwise dried)
- 1 sprig thyme
- 1 cup puy lentils (French lentils)
- 3 cups vegetable stock
- 1/2 tsp salt (skip if using store bought)
- 1/4 tsp black pepper
- 1 tbsp parsley (finely chopped) For garnish
Instructions
Cooking
- Heat olive oil in a large saucepan over medium heat.
- Sauté garlic, carrot, and onion until softened — around 5 minutes.
- Add tomato paste, bay leaf, and thyme. Cook for 2 minutes.
- Combine lentils, stock, salt, and pepper. Stir, bring to a simmer, then lower heat and simmer without a lid for 15 minutes until the lentils are soft (but not mushy!).
- Stir through parsley. Taste and add more salt or pepper if needed. Serve!
Notes
Lentil Ragout can be served warm or at room temperature. It pairs well with grilled meats, roasted vegetables, or salads. Store in the refrigerator for up to three days or freeze for up to three months.