Spiced green lentil ragoût

Spiced green lentil ragoût

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(1 ratings)

Cook: 35 mins

Easy

Serves 6
Make the most of lentils with this idea for a spicy, comforting side dish

Nutrition and extra info

Nutrition: per serving

  • kcal198
  • fat5g
  • saturates1g
  • carbs28g
  • sugars0g
  • fibre5g
  • protein12g
  • salt0.41g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 large red onion (450g/1lb) finely diced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic clove, crushed and finely chopped
  • 1 mild red chilli, seeded and finely chopped
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • ½ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 small cinnamon stick
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 whole star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 4 cardamom pods, lightly crushed (retaining the black seeds inside)
  • 250g Puy lentil, rinsed
    Lentils

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • about 700ml/1¼ pints hot chicken stock or vegetable stock
  • 1 large tomato
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • a large handful of fresh coriander leaves, chopped
  • a large handful of fresh parsley leaves, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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.

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Comments (2)

kateelioop's picture
5

This is really delicious, great spice combo. The tomatoes and coriander give it a fresh twist.
Highly recommended. I put it on a baked potato.

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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