Lentil Ragout

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

Lentil Ragout

A deeply nourishing dish, lentil ragout carries the warmth of home and the resilience of humble ingredients. Simmered low and slow, it honors the roots of peasant kitchens and sacred kitchens alike—where flavor is coaxed, not rushed, and comfort is a ritual.

Ingredients

  • 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 2 minutes.
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!).
Season: Stir through parsley. Taste and add more salt or pepper if needed. Serve!

🔙 Back to the Kitchen

The ancestors never needed much—just a pot, a fire, and the memory of how to love through food.