Ingredients with Measurements:
- 1 cup dried lentils
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes
- 2 cups vegetable broth
- 1 cup frozen peas
- 1/4 cup chopped fresh parsley
Special equipment needed: None
Step-by-step instructions:
1. Rinse the lentils and pick out any debris. Place them in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until tender. Drain and set aside.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and cook for 5 minutes, or until softened.
3. Add the carrots, celery, and red bell pepper to the pot and cook for 5 minutes, or until the vegetables are slightly softened.
4. Add the thyme, smoked paprika, cumin, salt, and black pepper to the pot and stir to combine.
5. Add the diced tomatoes and vegetable broth to the pot and bring to a simmer.
6. Add the cooked lentils to the pot and stir to combine. Simmer for 10 minutes.
7. Add the frozen peas to the pot and cook for 5 minutes, or until heated through.
8. Stir in the chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature: Medium heat
Serving size: 6 servings
Nutritional information:
Calories: 215
Fat: 5g
Carbohydrates: 33g
Fiber: 13g
Protein: 12g
Substitutions for ingredients:
- You can use any type of lentils in this recipe.
- You can use fresh tomatoes instead of canned.
- You can use chicken broth instead of vegetable broth.
Variations:
- Add diced potatoes to the pot along with the other vegetables.
- Use different spices to change up the flavor, such as curry powder or chili powder.
- Add cooked chicken or sausage to the pot for a meaty version.
Tips and tricks:
- Make sure to rinse the lentils well before cooking to remove any debris.
- You can make this recipe ahead of time and reheat it when ready to serve.
- Serve with crusty bread for dipping.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley or a dollop of sour cream.
Pairings:
Serve with crusty bread or a side salad.
Suggested side dishes:
Roasted vegetables or a green salad.
Troubleshooting advice:
If the ragout is too thick, add more vegetable broth or water to thin it out.
Food safety advice:
Make sure to cook the lentils and vegetables thoroughly to avoid any foodborne illnesses.
Food history:
Ragout is a French stew that typically includes meat and vegetables. This vegetarian version uses lentils instead of meat.
Flavor profiles:
This dish is savory and slightly smoky from the smoked paprika.
Serving suggestions:
Serve as a main dish for a vegetarian meal.
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