Spiced green lentil ragoût

Spiced green lentil ragoût

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Cooking time

Cook: 35 mins

Skill level

Easy

Servings

Serves 6

Make the most of lentils with this idea for a spicy, comforting side dish

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
198
protein
12g
carbs
28g
fat
5g
saturates
1g
fibre
5g
sugar
0g
salt
0.41g

Ingredients

  • 2 tbsp olive oil
  • 2 large red onions (450g/1lb) finely diced
  • 3 garlic cloves, crushed and finely chopped
  • 1 mild red chilli, seeded and finely chopped
  • ½ tsp turmeric
  • 1 small cinnamon stick
  • 1 whole star anise
  • 4 cardamom pods, lightly crushed (retaining the black seeds inside)
  • 250g Puy lentils, rinsed
  • about 700ml/1¼ pints hot chicken stock or vegetable stock
  • 1 large tomato
  • a large handful of fresh coriander leaves, chopped
  • a large handful of fresh parsley leaves, chopped

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Method

  1. Heat the oil in a large, heavy saucepan or cast-iron casserole set over a low to medium heat. Tip in the onions, garlic and chilli and stir well. Gently cook for 10-15 minutes, stirring occasionally, until the onions are soft and very lightly coloured.
  2. Stir all the spices into the onion mixture and gently fry for 1-2 minutes. Add the lentils and stock, then bring to the boil, uncovered, over a raised heat. Reduce to a steady simmer and cook for 15-20 minutes, adding a generous pinch of sea salt halfway through.
  3. Meanwhile, put the tomato into a mug or heatproof bowl, cover with boiling water and leave for 1 minute. Run under cold water, then strip off the skin. Halve the tomato, flick out the seeds, then chop the flesh into a rough mush and set aside.
  4. When the lentils are just tender but the consistency of the mixture is still sloppy and juicy (add more stock or water if necessary), remove the pan from the heat and fish out as many of the spices as possible. Season with black pepper, check to see if more salt is needed, then stir in the tomato and the herbs.

Recipe from Good Food magazine, November 2002

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Comments

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jeanettees's picture

Tweaked it and added diced carrot, celery and courgette (it was Friday night so using up bits in the fridge). Also added minced beef to make it more of a meal. Life's too short to skin tomato so left it on. Served with giant couscous mixed with the chopped coriander. Tasty and easily adaptable for what you have available.

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