Lentil ragout

Rich, hearty red lentil ragout is a one pot, freezer friendly vegan recipe which is perfect for busy days and make ahead meals. It is made using pantry staples, is budget friendly and simple to prepare.

If you are looking for a comforting dish made using plant based protein this easy lentil stew is definitely worth a try. It is perfect for vegetarians, vegans or anyone wanting to try new pulse based dishes.

It is a versatile recipe where you can easily swap ingredients and it can be on the table in a little over half an hour.

What is a ragout? Ragout (or "ragoût" in French) is a type of thick and hearty French stew typically made with meat or fish and vegetables. Ragoût is derived from the French verb "ragoûter" which means to revive the taste or flavour. Traditional ragouts are typically slow cooked and well seasoned.

Why make ragout using red lentils? I have chosen to make this dish using red lentils as they are a versatile ingredient, nutritious, budget friendly and I usually have a good stock in my cupboard. They absorb the flavours of the other ingredients while cooking to produce a thick and hearty stew which will keep you feeling full for longer.

Simply follow the step by step instructions below to transform some of your pantry ingredients into this tasty and wholesome dish.

This red lentil ragout is just one of a number of lentil based recipes on my blog. You may also like to try this easy three bean chilli, lentil and spinach dahl, a nut roast made with nuts, lentils and quinoa, veggie chilli, this golden spicy carrot and lentil soup, thick and hearty winter vegetable soup, sweet potato and ginger soup, butternut squash soup or vegetarian cottage pie.

Ingredients

See the recipe card below for detailed list of ingredients.

• Red lentils - these are the protagonist of this dish. They provide protein and fibre and thicken the stew.
• Tinned tomatoes and tomato purée - the tinned tomatoes add liquid for the lentils to absorb while cooking and add flavour, while the tomato purée helps to thicken the ragout.
• Onions, garlic, chilli, paprika and oregano - these add a medley of natural flavours to this dish.
• Celery, carrot and mushrooms - to add texture and flavour.
• Vegetable stock - to add liquid to cook the lentils.
• Red wine - wine adds a rich flavour to the ragout.

How to prepare

Prepare the onion, garlic, celery, carrot and mushrooms. Cook the onion, garlic and chilli in oil for a few minutes until soft.

Add the mushrooms and cook for a couple of minutes. Add the celery and carrot.

Add the lentils, tinned tomatoes, paprika, oregano, vegetable stock and wine and stir. Season and simmer gently until the lentils are cooked (around 15 minutes). Add more liquid if needed. Stir in the tomato purée to thicken.

Tip - don't overcook the lentils or boil too fiercely to avoid the lentils going mushy.

How to serve

• Serve lentil ragout with rice, pasta, quinoa or mashed potatoes.
• Pair with a chunk of crusty bread.
• Use as a filling for jacket potatoes.
• Top with grated cheese such as Cheddar or Mozzarella.
• Cover with mashed potatoes and bake to make a vegetarian cottage pie.

Storage instructions

• Store in the fridge for up to three days.
• Freeze in individual portions and defrost either at room temperature or using a microwave.

FAQs

Other lentil based recipes