Lentil Ragout French Puy Lentil Side Dish Recipes

LENTIL RAGOUT - FRENCH PUY LENTIL SIDE DISH

Lentil Ragout - French Puy lentil side dish image

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!

Provided by Nagi

Time 35m

Number Of Ingredients 12

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
1/2 tsp salt ((skip if using store bought))
1/4 tsp black pepper
1 tbsp parsley (, finely chopped)

Steps:

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!

Nutrition Facts : Calories 415 kcal, Carbohydrate 64 g, Protein 26 g, Fat 5 g, SaturatedFat 1 g, Sodium 1045 mg, Fiber 31 g, Sugar 5 g, ServingSize 1 serving

LENTIL RAGOUT

Lentil Ragout image

From the local paper. Any lentil can be substituted for this dish. The green lentils hold their shape better. Haven't tried it yet, but it looks like the carrots may come out pretty crisp. I would probably cut them smaller and cook them longer, since I don't like crunchy cooked vegetables.

Provided by WI Cheesehead

Categories Stew

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
2 onions, diced
4 garlic cloves, minced
2 cups green lentils, washed and drained
4 cups vegetable broth or 4 cups water
1/2 cup fresh parsley, chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon coarse salt
1/2 teaspoon pepper
12 baby turnips, about 1 1/2 inches in diameter
12 small carrots
6 green onions
2 cups shelled peas or 2 cups frozen peas

Steps:

In a 3-quart saucepan over medium heat, heat oil and cook onion and garlic together for 7 to 8 minutes.
Add lentils, broth, parsley, oregano, thyme, salt and pepper to saucepan. Simmer 20 minutes.
Slice turnips in half and cut carrots into 2-inch lengths. Cut green onions into 1-inch pieces.
Add turnips and carrots to saucepan and cook 10 minutes.
Add peas and green onions and cook for 5 minutes more.

MUSHROOM, FRENCH LENTIL AND CHESTNUT RAGOUT

Mushroom, French Lentil and Chestnut Ragout image

"smoky dried chestnuts, roasted mushrooms, and fresh herbs give their rich tastes to this satisfying dish" It was just a normal December night and I was ravenous from spending a few hours writing a paper. I took a break for dinner and decided to eat at Risley Dining Hall. Cornell University Dining is known for their good food, but this was AMAZING! After eating this wonderful dish, I was in heaven, I had to ask for the recipe. The chef was very happy to give it to me. They told me that the french lentils are key to the dish as it gives a special flavor that green lentils just don't have and french lentils also hold up better in cooking. I hope you enjoy this amazing dish. A perfect dish to show company that vegan can mean gourmet. I think it may be from the book Voluptuous Vegan.

Provided by superblondieno2

Categories < 4 Hours

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup chestnuts, soaked in 5 cups of water
3/4 cup lentils, french
6 ounces shiitake mushrooms, quartered
1 large portobello mushroom, in chunks
1 tablespoon olive oil
2 tablespoons tamari
1 onion, small dice
2 garlic cloves, minced
2 teaspoons lemon juice
1 teaspoon rosemary, fresh, minced
1 teaspoon thyme, fresh, minced
1 bouquet garni of fresh rosemary and fresh thyme sprig
1 bay leaf

Steps:

Preheat oven to 375.
Skim off chestnut skins that have floated to the top. In their liquid, bring to a boil and simmer for about 45 minutes, until tender. Drain, reserving the cooking liquids.
Cover the lentils with 4 cups of water in a saucepan. Add the bouquet garni of rosemary, thyme, and 1 bay leaf and bring to a boil. Reduce the heat to a simmer and cook partially covered for 30 to 35 minutes, until just tender.
Toss the mushrooms with the olive oil and tamari. Roast for 30 minutes or until brown and tender.
Saute the onion and garlic for 10 minutes until translucent. Add the lentils with the cooked mushrooms and chestnuts along with their cooking liquid.
Stir in lemon juice and herbs.

Nutrition Facts : Calories 108.2, Fat 3.8, SaturatedFat 0.5, Sodium 509.1, Carbohydrate 14.4, Fiber 4.7, Sugar 3.2, Protein 5.8

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Lentil Ragout French Puy Lentil Side Dish Recipes

LENTIL RAGOUT - FRENCH PUY LENTIL SIDE DISH

LENTIL RAGOUT

From the local paper. Any lentil can be substituted for this dish. The green lentils hold their shape better. Haven't tried it yet, but it looks like the carrots may come out pretty crisp. I would probably cut them smaller and cook them longer, since I don't like crunchy cooked vegetables.

MUSHROOM, FRENCH LENTIL AND CHESTNUT RAGOUT

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