Lentil Ragout
- 1 cup brown lentils
- 3 cups organic chicken stock
- 2 celery stalks, finely chopped
- 1/2 onion, finely chopped
- 1 carrot, finely diced
- 2 cloves garlic, crushed
- 2 small bay leaves
- 1/4 tsp thyme
- 1 Tbsp tomato paste
- Salt and pepper to taste
In a sauté pan, sauté celery, onion, and carrot in EVOO. Once caramelized, add tomato paste, garlic, a splash of water, and thyme. Cook until the onions turn translucent, 5-10 minutes.
While the vegetables are sauteing, bring stock to a boil in a 2-3 quart pot. Once the stock is at a rolling boil, add lentils, reduce heat to low, and simmer with the lid on.
Once the vegetables are done, add the mixture to the simmering lentils.
Cook until the lentils are tender, about 60-75 minutes. Add water if needed. Cook longer if you prefer softer lentils.
Salt and pepper to taste.
