At the restaurant we would always hear people say, “we don’t like lentils, can we sub potatoes instead”. Well with this recipe, we won them over. The addition of a little vinegar and tomato at the end of the cooking, cuts through the earthiness of the lentils and balances this recipe out perfectly. Make sure you use french lentils for this recipe, they hold their shape when cooked. This recipe can be easily frozen into smaller portions. I like to add sautéed mushrooms or braised kale and collards to to the ragout before serving.

Lentil ragout

1 lb lentils soaked 20 minutes in hot water; drained

3 T olive oil

1lb small dice onions

12 oz small dice celery

12 oz small dice carrots

1 oz minced garlic

3 cups water

2 tsp thyme leaves

60 ml tomato paste

60 ml red wine vinegar

  • sauté onions, celery, carrots, and garlic in oil till soft
  • add lentils and 3 cups water and bring to a simmer;
  • add thyme, cover and simmer 20 – 30 minutes till lentils cooked
  • remove from heat and add vinegar and tomato paste
  • add your favorite vegetables or cool for later use