Lentil ragout
Updated: 2016-05-21
Any color of lentils may be used in this thick vegetarian stew, but red lentils will give the dish a beautiful rich color.
Serves 6
- 1 teaspoon olive oil
- 1 cup chopped onions
- 6 medium tomatoes, chopped
- 5 cups water
- 1 cup raw red lentils
- 1 tablespoon chopped fresh thyme
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Heat a medium saucepan on medium-high heat. Add the oil. Saute the onions for 2 to 3 minutes. Add the tomatoes and saute for another 3 minutes, stirring frequently. Add the water and lentils; cook until most of the water is absorbed, about 20 minutes. Stir in the thyme, garlic, salt and pepper. Ragout should be fairly thick but not dry.
Nutritional analysis per serving
Calories: 152
Total carbohydrate: 27 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 10 g
Saturated fat:
Serving size: 1/2 cup
Sodium:
Total fat: 1 g