Roasted Carrot and Red Lentil Ragout

By Molly O'Neill

Roasted Carrot and Red Lentil Ragout
Jim Wilson/The New York Times
Total Time
1 hour 15 minutes
Rating
5(1,613)
Comments
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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.

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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
Nutritional analysis per serving (6 servings)

339 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 40 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 14 grams protein; 855 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

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Ratings

5 out of 5
1,613 user ratings
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Comments

Me

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 Rodgers

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.

Kileigh

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

krelcoy

Delish. Did not have ancho chili powder and subbed cumin. On the one hand, was glad because the resulting dish was spicy enough for me. On the other hand, didn't think the cumin and the cayenne/chipotle played well together in my mouth.

Kristina

This was delicious! Unexpectedly sweet with a surprisingly mellow spice. I made as written except that I substituted vegetable broth for the chicken.

MsMozz

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!

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