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5
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15-Minute Lentil Ragout
This tarragon and Champagne vinegar-infused lentil ragout takes only 15 minutes to make. And it's great reheated for lunches.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Dinner
Servings:
4
-6 servings
Author:
Elizabeth Davenport & Anna Lutz
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
¼
teaspoon
dried tarragon
1
container of Trader Joe’s steamed lentils
1 ½
cups
water or vegetable or chicken stock
½
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 ¼ 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 ½ cups water, turn the heat up to medium high and bring to a low boil. Cook for 5 minutes.
Add ½ 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.