Lentil Ragout
Cozy up with a bowl of hearty Lentil Ragout, a plant-based recipe that’s as nourishing as it is flavorful. This one-pot dish combines tender lentils with a medley of sautéed vegetables, fragrant spices like smoked paprika and cumin, and a rich tomato-base that simmers to perfection. Packed with protein and fiber, this comforting vegan ragout is ideal for weeknight dinners or meal prep, ready in just under an hour. Serve it with crusty bread or over fluffy rice for a complete, satisfying meal. Optional baby spinach adds a pop of color and extra nutrients, while a garnish of fresh parsley elevates the presentation. Perfect for vegetarians, vegans, or anyone seeking a wholesome, budget-friendly dinner idea!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 14-ounce can diced tomatoes (canned)
- 4 cups vegetable broth
- 1 cup dried green or brown lentils
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery, and sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the tomato paste to the pot and stir well, letting it cook for about 1 minute to deepen the flavor.
Pour in the diced tomatoes and vegetable broth, then stir to combine.
Add the lentils, dried thyme, smoked paprika, ground cumin, bay leaf, salt, and black pepper. Stir until everything is evenly distributed.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the ragout simmer for 30-35 minutes, stirring occasionally, until the lentils are tender.
If using baby spinach, stir it in during the last 5 minutes of cooking until wilted.
Taste and adjust seasoning with additional salt or pepper if needed.
Remove the bay leaf and discard. Serve the ragout warm, garnished with fresh parsley. Enjoy with crusty bread or over rice, if desired.
Nutrition Facts
Calories |
1748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5723 mg | 249% | |
| Total Carbohydrate | 251.1 g | 91% | |
| Dietary Fiber | 52.9 g | 189% | |
| Total Sugars | 50.5 g | ||
| Protein | 82.8 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 655 mg | 50% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 6122 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
