Published on May 21, 2016

Lentil ragout

Any color of lentils may be used in this thick vegetarian stew, but red lentils will give the dish a beautiful rich color.

Any color of lentils may be used in this thick stew, but red lentils will give the dish a beautiful rich color.

Ingredients (Serves 6)

  • 1 teaspoon olive oil
  • 1 cup chopped onions
  • 6 medium tomatoes, chopped
  • 5 cups water
  • 1 cup raw red lentils
  • 1 tablespoon chopped fresh thyme
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Directions

Heat a medium saucepan on medium-high heat. Add the oil. Saute the onions for 2 to 3 minutes. Add the tomatoes and saute for another 3 minutes, stirring frequently. Add the water and lentils; cook until most of the water is absorbed, about 20 minutes. Stir in the thyme, garlic, salt and pepper. Ragout should be fairly thick but not dry.