Making Mayo's Recipes: 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.

Rinse lentils under cold water and set aside.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, carrots, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add tomato paste and cook for 2 minutes, stirring constantly.

Pour in red wine and let it simmer until reduced by half, about 3-5 minutes.

Add lentils, vegetable broth, bay leaves, and thyme; bring to a boil.

Reduce heat to low, cover, and simmer for 30-35 minutes until lentils are tender.

Stir in chopped zucchini and mushrooms; cook for an additional 10 minutes.

Season with salt and black pepper to taste.

Remove bay leaves and thyme sprigs before serving.

Garnish with fresh parsley before serving.

Cooking Techniques

Spice Level:

Allergens