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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Roasted-Carrot-and- Red-Lentil Ragout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions