Lentil ragout
Any color of lentils may be used in this thick vegetarian stew, but red lentils will give the dish a beautiful rich color.
Nutrition Facts
Serving Size: 1/2 cup
Calories: 152
Serving size
1/2 cup
Calories
152
Monounsaturated fat
1 g
Saturated fat
0 g
Total fat
1 g
Sodium
179 mg
Cholesterol
0 mg
Dietary fiber
12 g
Protein
10 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(Serves 6)
- 1 teaspoon olive oil
- 1 cup chopped onions
- 6 medium tomatoes, chopped
- 5 cups water
- 1 cup raw red lentils
- 1 tablespoon chopped fresh thyme
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Directions
Heat a medium saucepan on medium-high heat. Add the oil. Saute the onions for 2 to 3 minutes. Add the tomatoes and saute for another 3 minutes, stirring frequently. Add the water and lentils; cook until most of the water is absorbed, about 20 minutes. Stir in the thyme, garlic, salt and pepper. Ragout should be fairly thick but not dry.
