Lentil Ragout

Name: Lentil Ragout
Ingredients: 1 tablespoon olive oil; 2 onions, diced; 4 garlic cloves, minced; 2 cups green lentils, washed and drained; 4 cups vegetable broth or 4 cups water; 1/2 cup fresh parsley, chopped; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon coarse salt; 1/2 teaspoon pepper; 12 baby turnips, about 1 1/2 inches in diameter; 12 small carrots; 6 green onions; 2 cups shelled peas or 2 cups frozen peas

14 ingredients

5 steps

Ingredients

1 tablespoon olive oil
2 onions, diced
4 garlic cloves, minced
2 cups green lentils, washed and drained
4 cups vegetable broth or 4 cups water
1/2 cup fresh parsley, chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon coarse salt
1/2 teaspoon pepper
12 baby turnips, about 1 1/2 inches in diameter
12 small carrots
6 green onions
2 cups shelled peas or 2 cups frozen peas

Directions

1

In a 3-quart saucepan over medium heat, heat oil and cook onion and garlic together for 7 to 8 minutes.
2

Add lentils, broth, parsley, oregano, thyme, salt and pepper to saucepan. Simmer 20 minutes.
3

Slice turnips in half and cut carrots into 2-inch lengths. Cut green onions into 1-inch pieces.
4

Add turnips and carrots to saucepan and cook 10 minutes.
5

Add peas and green onions and cook for 5 minutes more.