ROASTED CARROT AND RED LENTIL RAGOUT
Somehow, over the centuries, the word ragout (which in 17th-century France meant anything that stimulated appetite) has come to signify a dish of sturdy consolation. Nearly any simmered food, be it meat, vegetable, fish or fowl, can be called a ragout, although in France, it is generally assumed that the main ingredients will be of a uniform chunk cut into slightly smaller than bite-size pieces. This spicy carrot and lentil ragout can be served first as a main course and later extended with coconut milk or chicken broth to make a soup. Serve it over rice to temper the heat.
Provided by Molly O'Neill
Categories dinner, soups and stews, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees. Lay the carrots in a roasting pan and toss with 3 tablespoons oil. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Roast for 20 minutes. Turn the carrots, add the onion and roast 15 minutes, until the carrots are brown and tender. When carrots are cool enough, cut them in 1/4-inch dice.
- Warm 2 tablespoons oil in a saucepan. Add the carrot-and-onion mixture, the chili powders and the cayenne pepper. Cook, stirring, for 1 minute. Stir in the lentils. Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart. Season with remaining salt and pepper to taste. Serve with rice, or as a thick soup.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 11 grams, Carbohydrate 40 grams, Fat 14 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 855 milligrams, Sugar 10 grams
LENTIL RAGU
Struggle to get your five-a-day? This superhealthy ragu will get you four steps closer and can be frozen for extra convenience
Provided by Sarah Cook
Categories Main course, Supper
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy - splash in water if you need. Season.
- If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.
Nutrition Facts : Calories 662 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 120 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 33 grams protein, Sodium 1.05 milligram of sodium
SPICED GREEN LENTIL RAGOûT
Make the most of lentils with this idea for a spicy, comforting side dish
Provided by Ruth Watson
Categories Dinner, Side dish
Time 45m
Number Of Ingredients 13
Steps:
- Heat the oil in a large, heavy saucepan or cast-iron casserole set over a low to medium heat. Tip in the onions, garlic and chilli and stir well. Gently cook for 10-15 minutes, stirring occasionally, until the onions are soft and very lightly coloured.
- Stir all the spices into the onion mixture and gently fry for 1-2 minutes. Add the lentils and stock, then bring to the boil, uncovered, over a raised heat. Reduce to a steady simmer and cook for 15-20 minutes, adding a generous pinch of sea salt halfway through.
- Meanwhile, put the tomato into a mug or heatproof bowl, cover with boiling water and leave for 1 minute. Run under cold water, then strip off the skin. Halve the tomato, flick out the seeds, then chop the flesh into a rough mush and set aside.
- When the lentils are just tender but the consistency of the mixture is still sloppy and juicy (add more stock or water if necessary), remove the pan from the heat and fish out as many of the spices as possible. Season with black pepper, check to see if more salt is needed, then stir in the tomato and the herbs.
Nutrition Facts : Calories 198 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.41 milligram of sodium
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