Description
This French Puy Lentil Ragout is a hearty and flavorful dish featuring tender Puy lentils simmered with aromatic vegetables, tomato paste, and fresh herbs. Perfect as a warming side or a light main, this ragout highlights the earthy flavors of lentils combined with a rich vegetable broth and fragrant seasonings.
Ingredients
Vegetables and Aromatics
- 1 garlic clove, finely minced
- 1/2 onion, finely diced
- 1 large carrot, peeled and finely diced
- 1 tbsp parsley, finely chopped
Dry Ingredients
- 1 cup Puy lentils (French lentils)
- 1 tbsp tomato paste
- 1 bay leaf, preferably fresh otherwise dried
- 1 thyme sprig
- 1/2 tsp salt (skip if using store bought stock)
- 1/4 tsp black pepper
Liquids and Oil
- 1 tbsp olive oil
- 3 cups vegetable stock, preferably homemade else low sodium store bought
Instructions
- Heat the olive oil: Warm the olive oil in a large saucepan over medium heat to prepare the base for sautéing the aromatics.
- Sauté the aromatics: 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.
- Add 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.
- Simmer lentils: 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.
- Finish and serve: 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
- Use homemade vegetable stock or a low sodium store-bought stock for best flavor and to control salt content.
- Do not overcook the lentils to maintain their texture and prevent mushiness.
- Fresh herbs bring the best flavor but dried can be used as a substitute.
- This ragout can be served as a side or a light vegetarian main dish.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
