Lentil ragout

Date Updated: 05/21/2016

Serving Info

Serves 6

Dietician Tip

Any color of lentils may be used in this thick stew, but red lentils will give the dish a beautiful rich color.

Directions

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.

Ingredients

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