Description
This French Puy Lentil Ragout is a hearty and flavorful vegetarian stew featuring nutrient-packed French lentils simmered with aromatic vegetables, tomato paste, and fresh herbs. Perfect as a comforting main or side dish, this ragout combines rustic French flavors with simple, wholesome ingredients.
Ingredients
Scale
Vegetables and Herbs
- 1 garlic clove, finely minced
- 1/2 onion, finely diced
- 1 large carrot, peeled and finely diced
- 1 bay leaf, preferably fresh otherwise dried
- 1 thyme sprig
- 1 tbsp parsley, finely chopped
Other Ingredients
- 1 tbsp olive oil
- 1 tbsp tomato paste
- 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
Instructions
- Prepare the aromatics: Heat the olive oil in a large saucepan over medium heat. Add the finely minced garlic, diced onion, and diced carrot. Cook gently, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
- Add tomato paste and herbs: Stir in the tomato paste and cook for another minute to deepen its flavor. Then add the bay leaf and thyme sprig to the pan, allowing their aromas to infuse the dish.
- Cook the lentils: Rinse the Puy lentils thoroughly. Add them to the pan along with the vegetable stock. If your stock is homemade and unsalted, add the 1/2 tsp salt as well. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently, uncovered, for about 25-30 minutes, or until the lentils are tender but still hold their shape.
- Season and finish: Remove the bay leaf and thyme sprig. Season the ragout with black pepper, and adjust salt if necessary. Stir in the chopped parsley for a fresh burst of flavor.
- Serve: Serve the ragout warm, on its own or accompanied by crusty bread, rice, or a green salad for a complete meal.
Notes
- If you prefer a thicker ragout, simmer uncovered for an additional 10 minutes to reduce excess liquid.
- For a non-vegetarian version, you can use chicken stock instead of vegetable stock.
- French Puy lentils retain their shape well after cooking, unlike other lentils that tend to mush.
- This dish can be made in advance and tastes even better the next day as flavors meld.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
