Lentil Ragout

Origin: Lentil ragout has roots in ancient Mediterranean and Middle Eastern cooking, where lentils were among the earliest cultivated crops—traced back over 8,000 years to the Fertile Crescent. Stewed lentil dishes were a staple of both Greek and Roman diets, valued for their heartiness and affordability.

The French term ragout (meaning “to revive the taste”) came later, describing any slow-cooked, richly flavored stew. When these culinary traditions met—ancient lentils and French technique—the humble lentil ragout was born.

A peasant dish elevated by patience, fire, and care, carrying the memory of fields and hearths across centuries.

Ingredients

“ This is not a meal, it’s a slow conversation between soil and flame.”

1 tbsp olive oil

2 garlic cloves, finely minced

1 onion, finely diced

1 carrot, peeled and finely diced

1 tbsp tomato paste

1 bay leaf

1 thyme sprig

1 cup French lentils

3 cups vegetable stock

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp ground coriander

1/2 tsp sumac

1 tbsp parsley

How The Alchemy Happens

Heat olive oil in a large saucepan over medium heat.

Sauté garlic, carrot, and onion until softened – around 5 minutes.

Cook off tomato paste: Add tomato paste, bay leaf, and thyme. Cook for 2 minutes.

Add lentils, simmer 15 minutes: Add lentils, stock, salt, and pepper. Stir, bring to a simmer, then lower heat and simmer without a lid for 15 minutes until the lentils are soft (but not mushy).

Season: Stir through parsley. Taste and adjust salt or pepper if needed. Serve warm.