Lentil Ragout – French Puy lentil side dish

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

Steps

1. Heat olive oil in a large saucepan over medium heat.
2. Sauté garlic, carrot and onion until softened – around 5 minutes.
3. Cook off tomato paste: Add tomato paste, bay leaf and thyme. Cook 2 minutes.
4. 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!).
5. Season: Stir through parsley. Taste and add more salt or pepper if needed. Serve!