Roasted Carrot and Red Lentil Ragout

Name: Roasted Carrot and Red Lentil Ragout
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: mediterranean
Ingredients: 1 1/2 pounds carrots, peeled; 5 tablespoons olive oil; 2 1/2 teaspoons kosher salt; Freshly ground black pepper to taste; 1 medium onion, sliced thin; 3/4 teaspoon ancho chili powder; 3/4 teaspoon chipotle chili powder; 1/8 teaspoon cayenne pepper; 1 cup red lentils; 5 cups chicken stock

By Molly O'Neill

Total Time: 1 hour 15 minutes
Rating: 5(1,607)
Comments: Read comments

Somehow, over the centuries, the word ragout (which in 17th-century France meant anything that stimulated appetite) has come to signify a dish of sturdy consolation. Nearly any simmered food, be it meat, vegetable, fish or fowl, can be called a ragout, although in France, it is generally assumed that the main ingredients will be of a uniform chunk cut into slightly smaller than bite-size pieces. This spicy carrot and lentil ragout can be served first as a main course and later extended with coconut milk or chicken broth to make a soup. Serve it over rice to temper the heat.

Featured in: Food; Simmer Down

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Ingredients

Yield:6 servings

1½pounds carrots, peeled
5tablespoons olive oil
2½teaspoons kosher salt
Freshly ground black pepper to taste
1medium onion, sliced thin
¾teaspoon ancho chili powder
¾teaspoon chipotle chili powder
⅛teaspoon cayenne pepper
1cup red lentils
5cups chicken stock

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 450 degrees. Lay the carrots in a roasting pan and toss with 3 tablespoons oil. Season with 1½ teaspoons salt and a few grinds of pepper. Roast for 20 minutes. Turn the carrots, add the onion and roast 15 minutes, until the carrots are brown and tender. When carrots are cool enough, cut them in ¼-inch dice.
Step 2
Warm 2 tablespoons oil in a saucepan. Add the carrot-and-onion mixture, the chili powders and the cayenne pepper. Cook, stirring, for 1 minute. Stir in the lentils. Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart. Season with remaining salt and pepper to taste. Serve with rice, or as a thick soup.

Ratings

5 out of 5

1,607 user ratings

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Comments

Me7 years ago

What would be the down side to dicing the carrots before roasting? Would it not reduce cooking time and/or increase the browny bits?

Eric Rodgers7 years ago

I'd say sweet Spanish paprika and toasted ground cumin seed would fit in well, providing a gentle warmth (and color boost from the paprika). And kick in some ground coriander seed too, because it's often a helpful partner to the cumin.

Kileigh7 years ago

My husband and I absolutely loved this!!! It's always annoying when someone says they love a recipe and it turns out they modified it beyond recognition. With that in mind I read the comments and applied others suggestions:

1.Diced carrots and onions and roasted them together on the same pan for 20 minutes at 450.
2. I subbed Cumin for Ancho Chili powder since I didn't have any
3. I served it over farro instead of rice (highly recommended)
4. Topped with sour cream and cilantro

MsMozz1 month ago

I love this recipe- infinitely adaptable! Sliced the carrots and onions in the food processor, along with a few cloves of garlic. Used North African spices, added a handful of raisins, used 2 cans of chopped tomatoes and 2 cans of water instead of stock. Served over couscous, sprinkled with crumbled feta & lemon juice. Thanks for the inspiration!

Dan2 months ago

Simple and fantastic. You can throw any leftover vegetables onto the sheet pan alongside the carrots to help clear out the fridge and the soup will still turn out amazing.

Moi3 months ago

Diced the carrots before roasting to increase surface area for caramelization and cut down on roast time. Sauted the sliced onions til tender instead before adding the dried spices (chili powder, cumin) then pureed chipotles in adobo. Added the lentils, chicken stock and a pinch of dried oregano, then when the lentils were closer to done, incorporated the roasted diced carrots. When done, off the heat, added a small dash of red wine vinegar and some chopped cilantro and served over brown rice.

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