Ingredients for Lentil Ragout
- Olive Oil
- Onions
- Garlic Cloves
- Green Lentils
- Vegetable Broth
- Fresh Parsley
- Dried Oregano
- Dried Thyme
- Coarse Salt
- 1/2 teaspoon black pepper
- Baby Turnips
- 2 medium carrots, cut into 1/2-inch pieces
- 2 green onions, cut into 1-inch pieces
- Shelled Peas
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How to Make Lentil Ragout
- Heat 2 tablespoons olive oil in a 3-quart saucepan over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Cook for 7-8 minutes, until softened.
- Stir in 1 cup green lentils (or your preferred lentil), 4 cups vegetable broth, 2 tablespoons chopped fresh parsley, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Bring to a simmer, then reduce heat and cook for 20 minutes, or until lentils are tender but not mushy.
- While the lentils simmer, prepare the vegetables: Cut 1 medium turnip into 1/2-inch thick slices. Cut 2 medium carrots into 1/2-inch thick pieces. Cut 2 green onions into 1-inch pieces.
- Add the turnips and carrots to the saucepan. Cook for 10-15 minutes, or until tender-crisp.
- Stir in 1 cup frozen peas and the green onions. Cook for an additional 5 minutes, until heated through.
- Taste and adjust seasoning as needed. Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
69g
Fat
4g
Carbs
25g
