Description
This French Puy Lentil Ragout is a hearty and flavorful vegetarian dish featuring tender French Puy lentils simmered with aromatic vegetables, tomato paste, and herbs. Perfect as a comforting side or light main, this ragout combines the earthy taste of lentils with the richness of slow-simmered aromatics for a nutritious and delicious meal.
Ingredients
Scale
Vegetables & Aromatics
- 1 garlic clove, finely minced
- 1/2 onion, finely diced
- 1 large carrot, peeled and finely diced
Liquids & Seasoning
- 1 tbsp olive oil
- 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
- Warm the olive oil: Heat 1 tablespoon of olive oil in a large saucepan over medium heat to prepare for sautéing the aromatics.
- Sauté garlic, carrot, and onion: Add the finely minced garlic, diced carrot, and onion to the pan. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and emit a fragrant aroma.
- Add tomato paste and herbs: Stir in 1 tablespoon of tomato paste along with 1 bay leaf and 1 thyme sprig. Cook for 2 minutes to develop deeper flavors and to slightly caramelize the tomato paste.
- Simmer lentils: Add 1 cup Puy lentils, 3 cups vegetable stock, 1/2 teaspoon salt (if using homemade stock), and 1/4 teaspoon black pepper. Stir well and bring to a gentle simmer. Reduce heat to maintain steady simmer and cook uncovered for 15 minutes until the lentils are tender but still hold their shape. Avoid overcooking.
- Finish and serve: Remove the bay leaf and thyme sprig. Stir in 1 tablespoon finely chopped parsley for freshness. Taste and adjust seasoning with additional salt or pepper if necessary. Serve warm as a hearty side dish or light main course.
Notes
- Use homemade or low-sodium vegetable stock to control salt levels.
- Do not overcook the lentils to maintain their texture; Puy lentils hold their shape well.
- Fresh herbs add brightness to the dish, but dried can be used as a substitute.
- Can be served as a main vegetarian dish or a side to roasted meats or other mains.
- Leftovers store well in the refrigerator for up to 3 days.
