Description
This Lentil Ragout recipe features French Puy lentils cooked in a flavorful vegetable broth with garlic, onion, carrot, tomato paste, and fresh herbs for a rustic, hearty side dish. Perfectly tender but not mushy, this ragout highlights the distinct peppery flavor and firm texture of Puy lentils, making it an elegant accompaniment to many meals.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1 garlic clove, 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 thyme sprig
- 1 cup Puy lentils (French lentils)
- 3 cups vegetable stock, preferably homemade else low sodium store bought
- 1/2 tsp salt (skip if using store bought stock)
- 1/4 tsp black pepper
- 1 tbsp parsley, finely chopped
Instructions
- Heat olive oil: Warm the olive oil in a large saucepan over medium heat to prepare the base for sautéing the aromatics.
- Sauté vegetables: Add the finely minced garlic, diced carrot, and onion to the pan. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
- Cook tomato paste and herbs: Stir in the tomato paste, bay leaf, and thyme sprig. Cook for 2 minutes to develop deeper flavors and slightly caramelize the tomato paste.
- Add lentils and simmer: Pour in the Puy lentils along with the vegetable stock, salt, and black pepper. Stir to combine, bring the mixture to a gentle simmer, then reduce the heat to maintain a steady simmer. Cook uncovered for 15 minutes, or until the lentils are tender but still hold their shape. Avoid overcooking to prevent mushiness.
- Season and finish: Remove the bay leaf and thyme sprig. Stir in the chopped parsley for freshness. Taste and adjust seasoning with more salt or pepper if needed. Serve warm as a hearty side dish.
Notes
- Puy Lentils: These small, greenish-black mottled lentils are available dried at larger supermarkets, especially in Australia. They hold their shape well and have a distinctive peppery flavor, ideal for ragouts.
- Stock Quality: Using homemade vegetable stock greatly enhances the flavor of this dish. While store-bought low sodium stock can be used, homemade stock elevates the lentils to restaurant-quality richness and depth.
Nutrition
- Serving Size: 1/4 of recipe (about 1 cup)
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
