15-Minute Lentil Ragout

Ingredients for lentil ragout

This tarragon and Champagne vinegar-infused lentil ragout takes only 15 minutes to make. And it's great reheated for lunches. 


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


  • 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.


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

Keywords: lentil ragout