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!
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!
Ingredients for Lentil Ragout
Here’s what you need to make this 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.
How to make Lentil Ragout
Just a few steps!
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;
Add lentils and stock, bring to a simmer then lower heat so it’s simmering gently. Cook it with the lid off;
Skim off and discard any foam that gathers on the surface;
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.
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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Lentil Ragout – French Puy lentil side dish
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:
Nutrition Information:
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….
I never write a review before I make the dish, but I clicked on Dozer not knowing what to expect, and to my surprise, I had my aahhh for the day. Next, I’ll try the lentils.
I made these as is subbing veg stock for chicken stock and added a spoon of bone broth that had to be used. It is so flavoursome. Served day 1 with baked chicken marylands and tonight with grilled Salt and butter asparagus on top. I’d make this again in a heartbeat. I needed to add ten minutes on my simmer, maybe too low?
Wonder if this freezes well
I make this almost every week. I love it with spaghetti or mixed in scrambled eggs or on its own. It’s so delicious. I use half beef and half chicken broth to cook the lentils and it’s very savory that way.
Hello! Would it be possible to have metric conversions for this? Love all of your amazing recipes, please come to the UK soon! 🙂
Excellent, and so easy! I ate the first batch myself in just a few days! Cooking the second batch now…while browsing through your other recipes 🙂
Simple and tasty! Thanks for this recipe!
Excellent delicious healthy dish.
Made tonight as a side dish and was super good! I omitted the zucchini since I did not have any so doubled the bell pepper. Will make again and adding the left overs to stew. thanks for the recipe!
This is an amazingly tasty side dish. Pairs perfectly with kangaroo too.
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.
Super delicious and easy to make. Everyone loved this dish!
Hi nagi. These are delicious! My question is, do these freeze well? I want to make a big batch and freeze in portions. Thank you 🙂
I’m not ashamed to admit that I made this twice in one week. So good!
Fantastic taste! This will be made often. My family loved it!
Cooked a lot of dishes over the decade from the internet but this is the first and only time I will comment… Outstanding recipe !!! Thank you for posting
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. 🥓
do you have to presoak the lentils and where did you buy your french lentils please…i’m also in the northern beaches
They have French lentils at Harris Farm and no, you do not pre soak! N x
I have never seen puy lentils where I live could I sub it for different type of dried lentils?
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
Doesn’t seem like it. When i went looking (and I looked everywhere) it is just red, green or brown. nothing that says “French”
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.
I will try the brown ones 🙂 thank you so much!
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.
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!