Puy Lentil Ragout 🇫🇷

High in level of protein and fibre, rich in calcium, lentils are very good for us, but they don't have to be bland and boring.  This French vegetarian stew or ragout starring small, mottled, greenish-black puy lentils will surprise you with its satisfying taste and pleasant mouthfeel.  Unlike other pulses, no pre-soaking is required.  Cooked simply with chopped onion, garlic, carrot, vegetable stock and a few classic herbs, the lentils absorb all the added flavours and retain their shape well.  Have it for breakfast with a poached egg, serve it as a side with steaks, roasted chicken or sausages, stir it into pasta with some cheese - there are many delicious ways to enjoy them.

Serves 4-6 as a side dish

INGREDIENTS

• 1 cup dried puy lentils
• 1 small onion, finely chopped
• 1-2 garlic cloves, finely chopped
• 1 large carrot, finely chopped
• 1 tablespoon olive oil
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon dried thyme
• 3½ cups vegetable stock
• ¼ teaspoon sea salt
• a few turns of freshly ground black pepper
• 2 tablespoons finely chopped parsley, for garnishing

METHOD

1. Heat oil in a large saucepan over medium heat.  Add onion, garlic and carrot.  Sauté for about 3 minutes or until softened.
2. Add tomato paste, bay leaf and thyme.  Cook, stirring, for 1 minute. 
3. Stir in lentils and stock.  Season with salt and pepper.  Bring it to a simmer, then reduce heat to low and cook without a lid for 20-30 minutes or until most of the liquid has been evaporated.  The lentils should be soft but still have a bite to it.  Stir occasionally to prevent the lentils from sticking to the pan during cooking. 
4. Season to taste.  Cover and let the lentils rest in the pan for 5 minutes before serving.  Garnish with chopped parsley.