Description
This French Puy Lentil Ragout is a hearty and flavorful vegetarian dish featuring tender French lentils simmered with aromatic vegetables, tomato paste, and fresh herbs. Perfect as a comforting side or a light main, it combines simple ingredients to create a rich, earthy profile that highlights the unique texture and taste of Puy lentils.
Ingredients
Scale
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
- Use fresh herbs if possible for the best flavor, but dried bay leaf and thyme will work.
- If using store-bought vegetable stock, omit added salt to control sodium levels.
- Puy lentils hold their shape well, so avoid overcooking to maintain texture.
- This ragout is delicious served with crusty bread or as a side to grilled vegetables or meats.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
