• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Cookbook recipes
    • Iconic + cult classics
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Salads & veg
      • Show Off Salads
      • Rice (all)
      • Fried rice recipes
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Easter
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Bean and Lentil Recipes

Lentil Ragout – French Puy lentil side dish

By:Nagi
Published:9 Jun '21Updated:12 Oct '21
62 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

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

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
4.96 from 25 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 @recipe_tin.

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
Warm French Goat’s Cheese Salad (Salade de Chêvre Chaud)
Next Post
Duck Confit (French slow-cooked duck)

Hi, I'm Nagi!

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

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

One pan baked sausage and lentils fresh out of the oven

One-pan baked sausage and lentils

French sausage bean casserole from RecipeTin Eats "Dinner" cookbook by Nagi Maehashi

French Sausage & Bean Casserole

Close up of freshly made pot of El Bulli Bean Soup with Picada

Bean Soup (El Bulli, world-famous restaurant)

More Bean and Lentil Recipes

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




62 Comments

  1. 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
  2. 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
  3. Eva says

    July 21, 2021 at 10:45 pm

    Hi, this recipe sounds so good. I’m planning to make lentils for my husband’s birthday. What can I use instead of tomato paste?

    Reply
  4. Erin says

    July 19, 2021 at 5:41 am

    5 stars
    I love your site and I love these lentils. I make them regularly. I eat them with a couple of poached eggs on top for a fast, delicious weeknight dinner.

    Reply
    • Nagi says

      July 19, 2021 at 10:09 am

      Yum, I love that idea Erin!! Super healthy and delicious! N x

      Reply
  5. Chelsea says

    July 16, 2021 at 8:10 am

    Hi! I noticed you updated the recipe. Did you just update pics or change the recipe? I make this regularly and would hate not to have the original recipe I was using since I loved it so much!

    Reply
  6. Maria says

    July 2, 2021 at 8:57 am

    Hello from Toronto dear Nagi!
    Really want to try this, I have no idea if I ever seen these puy haricots at groceries store, are urad haricots similar??😬

    Reply
    • Nagi says

      July 2, 2021 at 7:47 pm

      Hi Maria, urad is a bean – different to a puy lentil sorry! N x

      Reply
  7. Vicki says

    June 29, 2021 at 10:18 am

    I buy lentils from TJ. Is this okay to use?

    Reply
    • Nagi says

      June 29, 2021 at 7:21 pm

      Hi Vicki, there are various types of lentils, which lentils do you buy? This recipe is best made with Puy lentils. N x

      Reply
  8. al8aca says

    June 26, 2021 at 11:52 pm

    Cooked this to go with braised beef short ribs. Very yummy, everyone loves it. Best of all, it is easy and quick to cook!

    Reply
  9. paul says

    June 26, 2021 at 11:20 pm

    Hi Nagi,(sorry, i added this message as a reply to someone by mistake.) The lentils packaging suggest boil for 10 minutes then simmer for 30, drain and rinse. Can I just ignore that or should I maybe add a bit more liquid and extend the simmer. (They are dried lentilles vertes, which are puy lentils but not from the region of France so can’t call themselves puy)

    Reply
  10. Jayne says

    June 20, 2021 at 2:29 am

    Hi I have lentils cooked in a jar, when should I add them to this recipe, I see a few people have asked the same question but no reply

    Reply
    • Nagi says

      June 21, 2021 at 1:15 pm

      Hi Jayne, this is better made with dried lentils – you want them to soak up all that flavour and stock 🙂 N x

      Reply
      • Jayne says

        June 21, 2021 at 3:45 pm

        Thankyou

        Reply
  11. Ray says

    June 17, 2021 at 6:56 pm

    5 stars
    This is delicious, my wife raved about the flavours.

    Reply
    • Nagi says

      June 18, 2021 at 11:08 am

      WOOT!!! Sounds like you nailed it Ray!! N x

      Reply
  12. Tracy says

    June 10, 2021 at 3:00 pm

    Just wondering if you sift through the lentils for any stones? Reason being my mother in law sifts through hers as she has found small stones in some packages.

    Reply
  13. Nagi says

    April 8, 2021 at 11:02 am

    Sorry you found it too salty! Yes it’s a good idea to sub in some water for the broth, as reduced broths can sometimes be quite salty depending on the brand. – Nx

    Reply
  14. Mary says

    October 22, 2020 at 2:22 am

    Do you know how many calories this is?

    Reply
    • Nagi says

      October 22, 2020 at 9:18 am

      Hi Mary, this is one of my older recipes, I’ll update with the nutrition. This has 196 calories per serve assuming 4 serves. N x

      Reply
  15. Pat says

    July 20, 2020 at 6:23 am

    do you cover the pot – I did not see a video to watch before I asked

    Reply
    • Nagi says

      July 20, 2020 at 8:29 am

      Hi Pat, no need to cover here. N x

      Reply
  16. Greg says

    February 1, 2020 at 9:34 am

    hi my lentil are precook ,when would i add them to the soup?

    Reply
  17. Stella says

    January 22, 2020 at 4:03 am

    5 stars
    I have made these lentils a number of times. So easy to make and they taste
    delicious.

    Reply
    • Nagi says

      January 22, 2020 at 1:48 pm

      I’m so glad you enjoyed them Stella ❤️

      Reply
  18. Tessa says

    August 12, 2018 at 10:27 pm

    Loved these so much! Didn’t realise how much flavour these would punch. Wow. I had some veg in the fridge that needed using up so I added red cabbage, zucchini and capsicum. Was a lovely side to salmon and some greens. Looking forward to having more with a tin of tuna for lunch tomorrow at work.

    Reply
  19. Ria says

    July 17, 2018 at 2:50 am

    5 stars
    Hey! I made this and it was AWESOME. I love lentils and am looking for new ways all the time. Do you happen to have a recipe for Ethiopian mesir wat with Berber? its their red lentils which are SOO DELISH

    Or a link to a good recipe thanks

    Reply
  20. Chelsey says

    April 6, 2016 at 12:51 pm

    Yum! This would make the perfect comfort meal 🙂

    Reply
    • Nagi says

      April 7, 2016 at 10:57 am

      Maybe as a side?? 😉

      Reply
Newer Comments
Older Comments

Primary Sidebar

Hi, I'm Nagi!

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

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled © RecipeTin Eats 2023 · All Rights Reserved Back to Top