The Best Easy Lentil Recipe

This 15-minute Lentil Ragout recipe, made with precooked lentils is so simple that it’s perfect for lunchboxes and busy weeknights.

It can be chaos trying to get everyone out the door with everyone moving in different directions as they race to finish breakfast and cram their lunchboxes into their backpacks. And then chaos again, trying to get tired, sometimes grumpy, hungry kids fed at the end of the day.

I can completely relate. One morning before school, I was pulled in so many directions that I sent my daughter with a Thermos full of hot water instead of her lunch.

A bowl of lentil ragout with diced carrots and other vegetables served over a bed of white rice. The bowl is placed on a folded white cloth with a green leaf pattern, resting on a wooden surface.

Our 15-minute Lentil Ragout is the perfect recipe using Trader Joe’s Steamed Lentils to have on hand for these kinds of hectic days. Even if you only have a few minutes, you can pack a nourishing, satisfying lunch for your kids or yourself. Or you can get a simple dinner on the table even on the busiest of weeknights.

If you’re looking for more easy lentil recipes, try this easy lentil salad that I also make with Trader Joe’s lentils.

Why you’ll love this easy lentil recipe

It’s versatile. Try topping it with grated cheese, toasted pecans, or a poached egg. Your kids might not like the toppings or the lentils. But there’s always the rice, farro, or pasta you make with the meal.
The lentil ragout tastes great over rice, farro, pasta, or oven-baked polenta.
It reheats well for lunches at home or for back-to-school lunches.
The lentil ragout has a hint of summery tarragon and a splash of Champagne vinegar to brighten up the lentils.
This lentil ragout recipe also makes a quick and easy side for your favorite recipe like Mustard Roasted Salmon.

A baking tray holds ingredients to make lentil ragout: a glass measuring cup of water, a package of steamed lentils, small bowls of olive oil, salt, Champagne vinegar, and dried tarragon, along with two carrots, a celery stalk, and an onion.

Ingredients and Substitutions

Celery, carrots, onions – To save even more time, you can buy these ingredients pre-chopped. The mixture of these three vegetables is called mirepoix. The traditional mirepoix is celery, carrots, and onions. They’re sauteed together as a flavor base for many soups, stews, sauces, and other dishes.
Garlic-The recipe calls for one clove of fresh garlic chopped. You can also buy pre-chopped garlic, jarred or frozen if you want to save a few minutes.
Dried tarragon -You can buy this in any grocery store. If you haven’t had tarragon, it imparts bright, summery flavors.
French lentils – I use Trader Joe’s Steamed French Lentils. If you don’t have a Trader Joe’s in your area and don’t want to cook dried lentils, and can’t find canned or steamed lentils, canned white beans would make a great substitute in this lentil recipe. If you substitute white beans, I’d recommend using 1 Tablespoon of chopped fresh rosemary. I don’t recommend using a different kind of lentil because other lentils don’t hold their shape when cooked the way French lentils do.
Champagne vinegar – Vinegar is a secret ingredient to add to soup, stews, and sauces to add a little depth and brighten the flavor with a little acidity. Start by adding a 1/2 teaspoon. Stir the lentil ragout and then taste it and add another 1/4-1/2 teaspoon.

How to make 15-minute Lentil Ragout

A large white pot with yellow handles sits on a wooden surface. Inside the pot are diced carrots, celery, and onions that have been sautéed.

A yellow-handled pot is placed on a wooden surface, filled with a mixture of cooked vegetables, including carrots, celery, and lentils, in a broth. The pot is white on the inside and the vegetables are evenly mixed, creating a colorful and hearty appearance.

Peel and dice the carrots, onion, and garlic. Dice the celery.
Add olive oil to a medium saucepan. Add the chopped veggies and turn the heat on to medium.
Add 1 teaspoon Red Diamond Kosher salt, freshly ground pepper, and 1/4 teaspoon dried tarragon.
Stir the ingredients together and sauté for 5-10 minutes or until the veggies begin to soften just a bit.
Add the package of Trader Joe’s steamed lentils to the pan. Break them apart with a spoon.
Add 2 cups water, turn the heat up to medium-high, and bring to a low boil. Cook for 5 minutes.
Add 1/2 teaspoon of Champagne vinegar (or white wine vinegar).

Easy Lentil Recipe Video

Expert Tips to Support Your Picky Eater From a Mom & Registered Dietitian

As a dietitian and busy mom, I understand what it’s like to worry that your kids won’t get the nutrients they need, especially if they are a picky eater. You’re worried your picky eater or even your more adventurous eater won’t touch the lentils. That’s a natural worry.

It’s a pain to plan, shop for, and make dinner, only to have your kids leave the lentils untouched. Remember to keep offering foods you want them to eat eventually.

And serve at least one food with the meal you know your child likes. For example, this lentil recipe works well served over rice. If rice is a safe food for your child, serve the rice separately from the lentils.

A bright yellow pot filled with a hearty dish of lentil ragout that contains carrots, celery and onions. A wooden spoon rests inside the pot, which sits on a wooden surface.

Recipe FAQs

What if I don’t like tarragon? Can I use a different herb?

Yes, this lentil ragout will work well with basil instead of tarragon.

Can I make this with canned French lentils?

Yes, definitely. You’ll want to use one 15-ounce can of lentils. Drain the liquid off the lentils. The cooking time will remain unchanged since the canned lentils are already cooked, like the steamed French lentils.