Discover the hearty and healthy Lentil Ragout that satisfies vegetarians and vegans. A flavorsome one-pot recipe with tender lentils, robust tomatoes, and aromatic herbs.
Thoroughly wash the lentils and soak them for about 30 minutes.
1 cup Lentil
Clean and finely chop the vegetables.
1 Onion, 2 cloves Garlic, 2 Carrot
Pour about 2 tablespoons of oil into the pot and add all the vegetables on top. Mix well and cook them for 2-3 minutes until they soften slightly.
Olive Oil
Add spices, aromatic herbs, and anchovies. Mix well and cook them for about 7 minutes.
2 brunches Thyme, 1 Bay Leaf, 2 fillets Anchovies, Salt, Black Pepper
Add the lentils, Parmesan rind, and 2 cups of water. Mix well and cover with a lid. Allow them to cook over low heat for approximately one hour.
1 Parmesan Rind, 2 cups Water
Finally, remove the Parmesan rind, and the lentil ragout is ready to be served.
Quick Note
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Notes
To reduce cooking time and improve texture, consider soaking the dried lentils for a couple of hours or using the quick soak method by bringing them to a boil and then letting them sit for about 15 minutes. Rinse well before using.
Feel free to customize the Lentil Ragout according to your taste preferences. Add additional vegetables such as bell peppers, zucchini, or spinach for extra flavor and nutrition.
Adjust the amount of herbs, spices, and salt according to your preference. Taste and add more seasoning as needed during the cooking process to achieve the desired flavor balance.
If the ragout becomes too thick during cooking, add a splash of water or vegetable broth to achieve the desired consistency. Similarly, if it's too thin, continue simmering until it thickens.
The Lentil Ragout can be refrigerated in an airtight container for 3-4 days or frozen for up to 3 months. Reheat gently on the stovetop, adding a bit of water or broth to adjust the consistency if necessary.
Explore different serving options such as overcooked grains, as a filling for stuffed vegetables, or as a topping for crusty bread or bruschetta. Garnish with grated Parmesan, fresh herbs, or a drizzle of extra virgin olive oil for added flavor.