Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Lentil Ragout – French Puy lentil side dish Recipe
Lentils may be so uninteresting. Belief the French to make them thrilling!! Lentil Ragout is a basic French means of cooking lentils. Aromatics are sautéed earlier than simmering Puy lentils in inventory so that they take up the flavour. It’s an impressive aspect dish (and we hardly ever say that about lentils!!), straightforward to make, and the proper aspect for any protein.
Or simply do as I do and eat a complete bowl of this for lunch!
I’m sharing this recipe in the present day as a basic aspect dish for Duck Confit which I additionally printed in the present day as a part of French Bistro Week! Collectively they kind 4 recipes to place collectively your very personal three-course French banquet at dwelling, with a Heat Goat’s Cheese Salad because the starter and Duck Confit as the principle (a lot simpler than you suppose!). Dessert is approaching Friday!
This basic lentil recipe is a wonderful all-round aspect dish that can go along with absolutely anything. But it’s so flavourful by itself you’ll be able to actually eat a whole bowl of it plain. The key to creating critically scrumptious, restaurant-quality lentils? Begin by sautéing aromatics, then prepare dinner the lentils in inventory as a substitute of water – ideally do-it-yourself Vegetable Inventory. Inventory is so easy to make and so a lot better than retailer purchased!
Right here’s what it’s essential to make this lentil aspect dish:
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Puy lentils (French Lentils) – Recognized by a number of names together with Puy Lentils, French Lentils, French Inexperienced Lentils or Black Lentils, these little mottled legumes are the normal sort of lentils used when making this basic dish. They differ from different lentils as a result of they maintain their form higher, have a deeper, nuttier flavour and wonderful chew. See beneath for a detailed up photograph.
Canned lentils gained’t work for the recipe as written as a result of the entire level right here is that dried lentils are cooked in flavoured broth so that they take up the flavour. That is what makes the lentils so scrumptious!!
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Carrot, onion and garlic – These aromatics which can be sautéed to kind the flavour base for the broth through which the lentils are cooked;
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Parsley, bay leaf and thyme – The recent herbs used to delicately flavour the dish;
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Tomato paste – To thicken the sauce barely, add a contact of tang and deepen the color of the “sauce” moisterning the lentils; and
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Vegetable inventory – Ideally do-it-yourself (it’s really easy to make!), it truly is that a lot better than store-bought. Nevertheless, store-bought vegetable inventory will not be so unhealthy nowadays! Use low-sodium, else the dish may find yourself too salty.
Only a few steps!
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Sauté the onion, carrot and garlic on a medium warmth till tender and candy, round 5 minutes. Then add and prepare dinner off the tomato paste (to mellow the uncooked flavour) and stir within the herbs;
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Add lentils and inventory, convey to a simmer then decrease warmth so it’s simmering gently. Cook dinner it with the lid off;
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Skim off and discard any foam that gathers on the floor;
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Simmer quarter-hour – The lentils are achieved when they’re just-tender and when the liquid as largely evaporated. There ought to nonetheless be sufficient to coat the lentils so they aren’t dry and stodgy. The lentils ought to be nonetheless be holding their kind however be tender all over.
To complete, stir by way of parsley. It’s good so as to add a contact of freshness each flavour-wise and visually.
As talked about earlier, I’m sharing this Lentil recipe as a aspect dish for Duck Confit which I additionally printed in the present day. It’s a really basic aspect for Duck Confit at French bistros and brasseries. The earthy, savoury flavour and the feel of the tender lentils compliments the wealthy and luscious flavour of the duck superbly.
The fantastic thing about this lentil dish is that whereas it’s obtained sufficient flavour to hold itself – and I child you not, I might (and can) eat a complete bowl plain – it’s impartial sufficient to pair with just about something. Strive it with a protein (something actually … Roast Chicken, Pan Fried Fish, Prime Rib, steak, pork chops or simply fast and crispy Garlic Chicken Thighs) or pile over roasted greens. Both means this lentil recipe might be a wonderful addition to your recipe arsenal.
Give it go, you’re going to find it irresistible!! – Johnsat x
Ingredients
- 1 tbsp olive oil
- 1 garlic clove , finely minced
- 1/2 onion , finely diced
- 1 carrot (large) , peeled and finely diced
- 1 tbsp tomato paste
- 1 bay leaf , preferably fresh otherwise dried
- 1 thyme sprig
- 1 cup puy lentils (French lentils) (Note 1)
- 3 cups vegetable stock , preferably homemade else low sodium store bought (Note 2)
- 1/2 tsp salt (skip if using store bought)
- 1/4 tsp black pepper
- 1 tbsp parsley , finely chopped
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Sauté garlic, carrot and onion until softened – around 5 minutes.
- Cook off tomato paste: Add tomato paste, bay leaf and thyme. Cook 2 minutes.
- Add lentils, simmer 15 minutes: Add lentils, stock, salt and pepper. Stir, bring to simmer, then lower heat and simmer without a lid for 15 minutes until the lentils are soft (don't let them overcook so they become mushy!).
- Season: Stir through parsley. Taste and add more salt or pepper if needed. Serve!
Notes
1. Puy Lentils – These small, greenish-black mottled lentils are sold dried at larger supermarkets in Australia.
2. Stock quality – Homemade vegetable stock is superior to any store-bought stock, and is one of the main things that distinguishes home and restaurant cooking. With vegetable stock being so simple to make, I really urge you to make your own. It makes these lentils knock-your-socks-off delicious, elevating it to restaurant quality (no exaggeration!)
Did You Make This Recipe?
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