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Home Bean and Lentil Recipes

Lentil Ragout – French Puy lentil side dish

By:Nagi
Published:9 Jun '21Updated:12 Oct '21
55 Comments
Recipe v Video v Dozer v

Lentils can be so dull. Trust the French to make them exciting!! Lentil Ragout is a classic French way of cooking lentils. Aromatics are sautéed before simmering Puy lentils in stock so they absorb the flavour. It’s an outstanding side dish (and we rarely say that about lentils!!), easy to make, and the perfect side for any protein.

Or just do as I do and eat a whole bowl of this for lunch!

Big bowl of Lentil Ragout - French lentil side dish

I’m sharing this recipe today as a classic side dish for Duck Confit which I also published today as part of French Bistro Week! Together they form four recipes to put together your very own three-course French dinner party at home, with a Warm Goat’s Cheese Salad as the starter and Duck Confit as the main (so much easier than you think!). Dessert is coming on Friday!

Lentil Ragout, a great French side dish

This classic lentil recipe is an excellent all-round side dish that will go with just about anything. Yet it’s so flavourful by itself you can literally eat an entire bowl of it plain. The secret to making seriously delicious, restaurant-quality lentils? Start by sautéing aromatics, then cook the lentils in stock instead of water – preferably homemade Vegetable Stock. Stock is so simple to make and so much better than store bought!

Duck Confit served on French Lentil Ragout
Lentil Ragout is a classic side for the world famous Duck Confit.

Ingredients for Lentil Ragout

Here’s what you need to make this lentil side dish:

Ingredients in Lentil Ragout - French lentil side dish
  • Puy lentils (French Lentils) – Known by several names including Puy Lentils, French Lentils, French Green Lentils or Black Lentils, these little mottled legumes are the traditional type of lentils used when making this classic dish. They differ from other lentils because they hold their shape better, have a deeper, nuttier flavour and lovely chew. See below for a close up photo.

    Canned lentils won’t work for the recipe as written because the whole point here is that dried lentils are cooked in flavoured broth so they absorb the flavour. This is what makes the lentils so delicious!!

  • Carrot, onion and garlic – These aromatics that are sautéed to form the flavour base for the broth in which the lentils are cooked;

  • Parsley, bay leaf and thyme – The fresh herbs used to delicately flavour the dish;

  • Tomato paste – To thicken the sauce slightly, add a touch of tang and deepen the colour of the “sauce” moisterning the lentils; and

  • Vegetable stock – Preferably homemade (it’s so easy to make!), it really is that much better than store-bought. However, store-bought vegetable stock is not so bad these days! Use low-sodium, else the dish might end up too salty.

Puy lentils (French lentils)

How to make Lentil Ragout

Just a few steps!

  1. Sauté the onion, carrot and garlic on a medium heat until soft and sweet, around 5 minutes. Then add and cook off the tomato paste (to mellow the raw flavour) and stir in the herbs;

  2. Add lentils and stock, bring to a simmer then lower heat so it’s simmering gently. Cook it with the lid off;

  3. Skim off and discard any foam that gathers on the surface;

  4. Simmer 15 minutes – The lentils are done when they are just-tender and when the liquid as mostly evaporated. There should still be enough to coat the lentils so they are not dry and stodgy. The lentils should be still be holding their form but be tender all the way through.

    To finish, stir through parsley. It’s nice to add a touch of freshness both flavour-wise and visually.

Pot of Lentil Ragout - French lentil side dish - fresh off the stove
Close up of Lentil Ragout - French lentil side dish

What to serve with Lentil Ragout

As mentioned earlier, I’m sharing this Lentil recipe as a side dish for Duck Confit which I also published today. It’s a very classic side for Duck Confit at French bistros and brasseries. The earthy, savoury flavour and the texture of the soft lentils compliments the rich and luscious flavour of the duck beautifully.

The beauty of this lentil dish is that while it’s got enough flavour to carry itself – and I kid you not, I could (and will) eat a whole bowl plain – it’s neutral enough to pair with virtually anything. Try it with a protein (anything really … Roast Chicken, Pan Fried Fish, Prime Rib, steak, pork chops or just quick and crispy Garlic Chicken Thighs) or pile over roasted vegetables. Either way this lentil recipe will be an excellent addition to your recipe arsenal.

Give it go, you’re going to love it!! – Nagi x


Watch how to make it

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Big bowl of Lentil Ragout - French lentil side dish

Lentil Ragout – French Puy lentil side dish

Author: Nagi
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Salad, Side
French
4.95 from 18 votes
Servings4 – 6 as side
Tap or hover to scale
Print
  • 16
Recipe video above. Lentils can be so dull. Trust the French to make them exciting!!
Lentil Ragout is a classic French way of cooking lentils. Aromatics are sautéed before simmering Puy Lentils in stock so they absorb the flavour. It's an outstanding side dish that's easy to make, the perfect side for any protein.
Or just do as I do and eat a whole bowl of this for lunch!

Ingredients

  • 1 tbsp olive oil
  • 1 garlic clove , finely minced
  • 1/2 onion , finely diced
  • 1 carrot (large) , peeled and finely diced
  • 1 tbsp tomato paste
  • 1 bay leaf , preferably fresh otherwise dried
  • 1 thyme sprig
  • 1 cup puy lentils (French lentils) (Note 1)
  • 3 cups vegetable stock , preferably homemade else low sodium store bought (Note 2)
  • 1/2 tsp salt (skip if using store bought)
  • 1/4 tsp black pepper
  • 1 tbsp parsley , finely chopped

Instructions

  • Heat olive oil in a large saucepan over medium heat.
  • Sauté garlic, carrot and onion until softened – around 5 minutes.
  • Cook off tomato paste: Add tomato paste, bay leaf and thyme. Cook 2 minutes.
  • Add lentils, simmer 15 minutes: Add lentils, stock, salt and pepper. Stir, bring to simmer, then lower heat and simmer without a lid for 15 minutes until the lentils are soft (don't let them overcook so they become mushy!).
  • Season: Stir through parsley. Taste and add more salt or pepper if needed. Serve!

Recipe Notes:

1. Puy Lentils – These small, greenish-black mottled lentils are sold dried at larger supermarkets in Australia.
2. Stock quality – Homemade vegetable stock is superior to any store-bought stock, and is one of the main things that distinguishes home and restaurant cooking. With vegetable stock being so simple to make, I really urge you to make your own. It makes these lentils knock-your-socks-off delicious, elevating it to restaurant quality (no exaggeration!)

Nutrition Information:

Calories: 415cal (21%)Carbohydrates: 64g (21%)Protein: 26g (52%)Fat: 5g (8%)Saturated Fat: 1g (6%)Sodium: 1045mg (45%)Potassium: 121mg (3%)Fiber: 31g (129%)Sugar: 5g (6%)Vitamin A: 3083IU (62%)Vitamin C: 10mg (12%)Calcium: 74mg (7%)Iron: 8mg (44%)
Keywords: lentil ragout, lentil recipe, lentil side dish, puy lentil recipe
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Recipe originally published in May 2014. Long overdue for an update with sparkling new photos and a brand new recipe video!

Life of Dozer

I can tell you for sure, that is not lentils….

Previous Post
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Duck Confit (French slow-cooked duck)

Hi, I'm Nagi!

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55 Comments

  1. Megan says

    October 30, 2022 at 12:25 pm

    5 stars
    Nagi I love your website! Your recipes are so reliable, thanks to all the work you put into perfecting them. Thank you!
    I want to make the confit duck and lentils for a dinner party. Could I make the lentils the day ahead and reheat? Any advice would be greatly appreciated. Thanks again for helping home cooks make wonderful restaurant quality food.

    Reply
  2. S Coia says

    October 23, 2022 at 8:57 pm

    5 stars
    Super delicious and easy to make. Everyone loved this dish!

    Reply
  3. Shana Baert says

    July 20, 2022 at 11:11 am

    5 stars
    I’m not ashamed to admit that I made this twice in one week. So good!

    Reply
  4. Narelle G says

    May 31, 2022 at 5:36 pm

    Love this so much! I know it’s supposed to be vegetarian but I do love to add speck to the mirepoix and anchovies with the tomato paste for extra depth. 🥓

    Reply
  5. lynne says

    April 22, 2022 at 3:38 pm

    do you have to presoak the lentils and where did you buy your french lentils please…i’m also in the northern beaches

    Reply
    • Nagi says

      April 24, 2022 at 6:52 pm

      They have French lentils at Harris Farm and no, you do not pre soak! N x

      Reply
  6. Kristin says

    April 9, 2022 at 4:59 am

    I have never seen puy lentils where I live could I sub it for different type of dried lentils?

    Reply
    • Nagi says

      April 10, 2022 at 7:00 pm

      They are quite different to other dried lentils Kristin so I don’t think you can sub. Can you find any type of French style lentils? N x

      Reply
      • Kristin says

        April 16, 2022 at 8:10 am

        Doesn’t seem like it. When i went looking (and I looked everywhere) it is just red, green or brown. nothing that says “French”

        Reply
        • Sara says

          April 23, 2022 at 5:42 am

          Brown or green would work fine. Just not red, they are too soft. French lentils, here in the US, anyway, are typically brown lentils. They are much more firm and hold their shape through the cooking process.

          Reply
          • Kristin says

            April 24, 2022 at 6:25 am

            I will try the brown ones 🙂 thank you so much!

  7. James A says

    March 11, 2022 at 7:31 am

    5 stars
    It’s a great recipe. My wife doesn’t usually like pulses, but she raved about these lentils. We served them with roasted dumpling squash and quiche. It was the perfect side dish for the meal and my wife has asked when will we be having the lentils again.

    Reply
  8. Cherry says

    February 27, 2022 at 12:16 am

    5 stars
    Despite your warnings, Nagi, I used a tin of cooked lentils and about four tablespoonsful of dried quinoa. A bit of leftover red wine supplemented water and a vegetable stock cube. Cooked down until the quinoa had burst and the liquid had all evaporated. It didn’t look the best on the plate with some left-over baked meatballs but, boy the taste was great. Served with a riff on your celery salad, this was a winner dinner!

    Reply
  9. Natasha says

    February 6, 2022 at 8:58 am

    Made this last night to go with some BBQ beef and apart from being delicious on its own, it was a really nice alternative to potatoes with our steaks.

    Reply
  10. Jake O'Connor says

    December 29, 2021 at 9:54 am

    4 stars
    Delicious. Could have stood more acid. I removed from heat after cooking, and poured in 1-2 T of red wine vinegar. Elevates the flavors so much.

    Reply
  11. Elena says

    October 7, 2021 at 5:28 am

    5 stars
    I am very pleased that I made this recipe.Thank you very much!

    Reply
    • Nagi says

      October 7, 2021 at 4:51 pm

      You are welcome!🙂

      Reply
  12. Redonia Moore says

    October 5, 2021 at 3:41 am

    5 stars
    I Loved this Lintel Ragout. Thanks for the recipe. I have to ask, what on earth was Dozer begging for in the photo? Love that sweet boy. I dare say that he has more followers than anyone else out there!

    Reply
  13. Narelle says

    August 28, 2021 at 5:32 pm

    5 stars
    Super delicious, as ever, from Nagi! First time i followed the rules and it was super tasty. Next time, I added smoky streaky bacon with the carrots etc and some anchovies with the tomato paste, then subbed 1/4 cup of the stock with white wine to deglaze. i guess I’m a meat eating wine lover.

    Reply
  14. Mary says

    August 11, 2021 at 11:13 pm

    Delicious, but my lentils needed a another 5 minutes to cook and the liquid still wasn’t completely absorbed. Just keep testing them till you are happy with the texture.

    Reply
  15. Kathy says

    August 8, 2021 at 9:37 pm

    5 stars
    I wanted something vegetarian to go with mashed potatoes, so I added a dozen sliced mushrooms (fried in butter) and cooked everything for an extra 10 min. It was everything I’d hoped for, lovely flavour, quick and easy, and went really well with the mash.

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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