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
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Saba Shorts
[email protected]I love the vibrant color of this dish. It's so inviting.
Innocent Mogin
[email protected]This dish is a great way to warm up on a cold day. The spices in the ragout are very comforting.
Mumo Kindu
[email protected]I'm always looking for new vegetarian dishes to try. This ragout is a great addition to my recipe repertoire.
YEDAMOASE DE NAFGUY
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the roasted carrots.
Josh Lloyd
[email protected]I'm a big fan of roasted carrots, but I've never tried them in a ragout before. This dish was a great way to change things up.
ishita banerjee
[email protected]This ragout is a great make-ahead meal. I like to make it on the weekend and then reheat it during the week for an easy dinner.
Prova Howlader
[email protected]I made this dish for a dinner party and it was a big hit. Everyone loved the unique flavor of roasted carrots and lentils.
Laisa Ledua
[email protected]This ragout is a great way to use up leftover carrots. I also like that it's a vegetarian dish that is still very filling.
King Supun
[email protected]I'm not a big fan of carrots, but I really enjoyed this dish. The carrots were roasted perfectly and they had a nice caramelized flavor.
Rj Sahil
[email protected]This dish is so easy to make and it's packed with flavor. I love the combination of roasted carrots and red lentils.
Mohamed Blk
[email protected]I made this ragout last night and it was a hit with my family! The carrots were perfectly roasted and the lentils were cooked just right. The spices were also very well balanced.
Raju Shak
[email protected]This roasted carrot and red lentil ragout is a hearty and flavorful dish that is perfect for a cold winter night. The carrots are roasted until they are tender and slightly caramelized, and the red lentils add a creamy texture and a boost of protein.