Lentils can be so dull.
Trust the French to make them exciting!!
Lentil Ragout is aclassic Frenchway of cooking lentils.
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Aromatics are sauteed before simmering Puy lentils in stock so they absorb the flavour.
Its an outstanding side dish (and we rarely say that about lentils!!
), easy to make, and the perfect side for any protein.
Or just do as I do and eat a whole bowl of this for lunch!
Dessert is coming on Friday!
The secret to making seriously delicious, restaurant-quality lentils?
Start by sauteing aromatics, then cook the lentils in stock instead of water preferably homemadeVegetable Stock.
Stock is so simple to make and so much better than store bought!
See below for a close up photo.
This is what makes the lentils so delicious!!
), it really is that much better than store-bought.
However, store-bought vegetable stock is not so bad these days!
Use low-sodium, else the dish might end up too salty.
How to make Lentil Ragout
Just a few steps!
Sautethe onion, carrot and garlic on a medium heat until soft and sweet, around 5 minutes.
There should still be enough to coat the lentils so they are not dry and stodgy.
The lentils should be still be holding their form but be tender all the way through.
To finish, stir through parsley.
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Its nice to add a touch of freshness both flavour-wise and visually.
Its a very classic side for Duck Confit at French bistros and brasseries.
Either way this lentil recipe will be an excellent addition to your recipe arsenal.
Give it go, youre going to love it!!
Long overdue for an update with sparkling new photos and a brand new recipe video!
Life of Dozer
I can tell you for sure, that is not lentils….
