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15-Minute Lentil Ragout

This tarragon and Champagne vinegar infused lentil ragout takes only 15 minutes to make. It tastes great paired with rice or farro and it makes a great Thermos lunch.

Ingredients

2 Tablespoons olive oil

1 celery stick, diced

2 carrots, peeled and diced

1 small onion, diced

1 garlic clove, peeled and chopped

1 teaspoon Red Diamond Kosher salt

1/4 teaspoon dried tarragon

1 container of Trader Joe’s steamed lentils

1 1/2 cups water or vegetable or chicken stock

1/2 teaspoon (or a splash) of Champagne vinegar

Freshly ground pepper

Instructions

  • Peel and dice the carrots, onion and garlic. Dice the celery.
  • Add olive oil to a medium sauce pan. Add the chopped veggies and turn the heat on to medium.
  • Add 1 teaspoon Red Diamond Kosher salt 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 freshly ground pepper.
  • Add 1 1/2 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). 
  • Taste and add more salt and pepper if needed.

Notes

Serve over cooked rice or farro. The lentils are also great topped with grated cheese or your favorite toasted nuts or a poached egg.