Description
A hearty and flavorful French-inspired Lentil Ragout featuring tender Puy lentils simmered with aromatic vegetables, herbs, and tomato paste. This classic side dish is perfect for complementing a variety of main courses and brings a comforting touch to any meal.
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
- 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 1 tablespoon of olive oil in a large saucepan over medium heat to prepare the base for sautéing.
- Sauté vegetables: Add the minced garlic, diced carrot, and diced onion to the pan. Cook them gently, stirring regularly for about 5 minutes until they soften and release their flavors.
- Add tomato paste and herbs: Stir in 1 tablespoon of tomato paste along with the bay leaf and thyme sprig. Cook the mixture for 2 minutes to deepen the flavors and cook off the acidity of the tomato paste.
- Simmer lentils: Add the Puy lentils, 3 cups of vegetable stock, salt, and black pepper to the pan. Stir to combine, bring the mixture to a gentle simmer, then reduce the heat to low and cook uncovered for 15 minutes until the lentils are tender but not mushy.
- Season and finish: Remove from heat, discard the bay leaf and thyme sprig, stir in the finely chopped parsley, taste the ragout, and adjust seasoning with additional salt or pepper if needed. Serve warm as a side dish.
Notes
- Puy lentils are preferred for their firm texture and peppery flavor—they hold their shape well during cooking.
- If using store-bought vegetable stock, omit or reduce added salt to avoid over-seasoning.
- Avoid overcooking the lentils to prevent a mushy texture; they should remain slightly firm.
- Fresh herbs add the best flavor, but dried bay leaf and thyme work as substitutes.
- This ragout can be served warm or at room temperature and pairs well with roasted meats or grilled vegetables.
