Roasted-Carrot-and- Red-Lentil Ragout Recipe

Name: Roasted-Carrot-and- Red-Lentil Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds carrots, peeled; 5 tablespoons olive oil; 2 1/2 teaspoons kosher salt; Freshly ground black pepper to taste; 1 medium onion, sliced thin; 3/4 teaspoon ancho chili powder; 3/4 teaspoon chipotle chili powder; ⅛ teaspoon cayenne pepper; 1 cup red lentils; 5 cups chicken stock

Servings: persons

1 1/2 pounds carrots, peeled
5 tablespoons olive oil
2 1/2 teaspoons kosher salt
Freshly ground black pepper to taste
1 medium onion, sliced thin
3/4 teaspoon ancho chili powder
3/4 teaspoon chipotle chili powder
⅛ teaspoon cayenne pepper
1 cup red lentils
5 cups chicken stock

1
Preheat the oven to 450 degrees.
2
Lay the carrots in a roasting pan and toss with 3 tablespoons oil.
3
Season with 1 1/2 teaspoons salt and a few grinds of pepper.
4
Roast for 20 minutes.
5
Turn the carrots, add the onion and roast 15 minutes, until the carrots are brown and tender.
6
When carrots are cool enough, cut them in 1/4-inch dice.
7
Warm 2 tablespoons oil in a saucepan.
8
Add the carrot-and-onion mixture, the chili powders and the cayenne pepper.
9
Cook, stirring, for 1 minute.
10
Stir in the lentils.
11
Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart.
12
Season with remaining salt and pepper to taste.
13
Serve with rice, or as a thick soup.

794

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds carrots, peeled, 5 tablespoons olive oil, 2 1/2 teaspoons kosher salt, Freshly ground black pepper to taste, and more.

Yes, Roasted-Carrot-and- Red-Lentil Ragout falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted-Carrot-and- Red-Lentil Ragout

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