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!
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!
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!)