French lentil ragout

green lentils

🥗Healthier: black lentils

💰Cheaper: brown lentils

Brown lentils are more affordable and widely available.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice adds sweetness without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

mushrooms

🥗Healthier: cauliflower

💰Cheaper: canned mushrooms

Canned mushrooms are budget-friendly and still add texture.

Start by discussing the importance of using French lentils for better texture.

In a pan, heat canola oil and sweat chopped onion, carrots, and celery until translucent.

Add minced garlic to the pan and cook for 1-2 minutes until softened, avoiding burning.

Season the vegetables with salt and black pepper while sweating them.

Soak 1 pound of lentils in boiling water for 15-20 minutes, then strain them.

Add the soaked lentils to the pan with the vegetables.

Pour in 3 cups of water and add a bouquet garni of thyme tied with butcher twine.

Bring the mixture to a simmer, then cover and reduce heat to cook for 30-40 minutes.

After 35 minutes, check the lentils for doneness; they should be tender but not mushy.

Add red wine vinegar and tomato paste to the lentils to balance the flavors.

Stir well and adjust seasoning with salt and pepper if serving immediately.

Remove the thyme bouquet and cool the ragout in a glass Pyrex dish on a cooling rack to speed up the cooling process.

Stir the ragout every 10 minutes to help it cool evenly.

Once cooled, store in the fridge or freeze for later use.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens