Garlicky Lentil Ragu
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Credit: Courtesy of Canadian Lentils
From the Chef
“Switch this one up by omitting the Parmesan and tear a ball of buffalo mozzarella into the mixture while it simmers.”
½ cup (125 mL) green or French green lentils
1 Tbsp (15 mL) canola oil
1 small onion, finely chopped
1 celery stalk, diced
1 carrot, finely diced
5 garlic cloves, peeled and crushed
1-19 oz (540 mL) can San Marzano-style tomatoes (whole, in puree)
2 Tbsp (30 mL) butter
1 Tbsp (15 mL) fresh thyme
salt and ground black pepper, to taste
2 Tbsp (30 mL) extra-virgin olive oil
1/3 cup (75 mL) freshly grated Parmesan cheese
1. Place the lentils in a medium saucepan, add 1½ cups (375 mL) water and bring to a simmer; cook for 40 minutes, or until just tender. Drain and set aside.
2. Meanwhile, in a large, heavy skillet, heat the canola oil over medium-high heat. Add the onion, celery, and carrot and cook for 6-7 minutes, until soft. Add the garlic and cook for another minute or two.
3. Add the drained lentils, tomatoes with their juices, butter, and the thyme leaves pulled off their stems and cook, stirring often, until the mixture thickens and becomes more uniform. Season with salt and pepper and serve drizzled with olive oil and sprinkled with Parmesan cheese.
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