Lentil Ragout

 

Lentil Ragout – French Puy lentil side dish

https://www.recipetineats.com/lentil-ragout-french-puy-lentils-side-dish/

From Recipetineast, 3/9/2025

Recipe video above. Lentils can be so dull. Trust the French to make them exciting!!

Lentil Ragout is a classic French way of cooking lentils. Aromatics are sautéed before simmering Puy Lentils in stock so they absorb the flavour. It's an outstanding side dish that's easy to make, the perfect side for any protein.

Or just do as I do and eat a whole bowl of this for lunch!

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!

  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!)

  Nutrition Information:

  Calories:415cal (21%)Carbohydrates:64g (21%)Protein:26g (52%)Fat:5g (8%)Saturated Fat:1g (6%)Sodium:1045mg (45%)Potassium:121mg (3%)Fiber:31g (129%)Sugar:5g (6%)Vitamin A:3083IU (62%)Vitamin C:10mg (12%)Calcium:74mg (7%)Iron:8mg (44%)

Sweet and Savory Glazed Baked Cauliflower

 Sweet and Savory Glazed Baked Cauliflower

Yields: 4-6 servings

Prep time: 20 minutes

Cook time: 30-40 minutes

Ingredients:

* For the Cauliflower:

* 1 large head of cauliflower, cut into florets

* 2 tablespoons olive oil

* 1/2 teaspoon salt

* 1/4 teaspoon black pepper

* For the Glaze:

* 1/4 cup maple syrup (or honey or agave)

* 2 tablespoons soy sauce (or tamari for gluten-free)

* 1 tablespoon sriracha (or hot sauce of your choice)

* 1 tablespoon rice vinegar

* 1 teaspoon sesame oil

* 1 clove garlic, minced

* 1/2 teaspoon ginger, grated or minced

* For Garnish:

* Fresh parsley, chopped

* Sesame seeds (optional)

* Lemon wedges

Instructions:

* Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

* Prepare the Cauliflower:

* Cut the cauliflower into medium-sized florets.

* In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper. Make sure they are evenly coated.

* Roast the Cauliflower: Spread the cauliflower florets in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.

* Prepare the Glaze: While the cauliflower is roasting, whisk together all the glaze ingredients in a small bowl: maple syrup, soy sauce, sriracha, rice vinegar, sesame oil, garlic, and ginger.

* Toss with Glaze: Once the cauliflower is tender, remove it from the oven. Pour the glaze over the roasted cauliflower and toss until all the florets are evenly coated.

* Bake Again: Return the cauliflower to the oven and bake for another 5-10 minutes, or until the glaze is bubbly and slightly thickened. Watch closely to prevent burning.

* Garnish and Serve: Remove the baked cauliflower from the oven and transfer it to a serving dish. Garnish with chopped parsley and sesame seeds (if using). Serve immediately with lemon wedges on the side.

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