Monday, January 23, 2017

Roasted Carrot Red Lentil Ragout


Roasted Carrot Red Lentil Ragout

This dish can be made as a topper with a serving of rice or  as a soup by adding more chicken stock if you prefer a thinner soup.

Ingredients
1 ½ pounds carrots, peeled
5 tablespoons olive oil
2 ½ teaspoons kosher salt
Freshly ground black pepper to taste
1 medium onion, sliced thin
¾ teaspoon ancho chili powder
¾ teaspoon chipotle chili powder
⅛ teaspoon cayenne pepper
1 cup red lentils
5 cups chicken stock

Preparation
Preheat the oven to 450 degrees. Lay the carrots in a roasting pan and toss with 3 tablespoons oil. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Roast for 20 minutes. Turn the carrots, add the onion and roast 15 minutes, until the carrots are brown and tender. When carrots are cool enough, cut them in 1/4-inch dice. 


Warm 2 tablespoons oil in a saucepan. Add the carrot-and-onion mixture, the chili powders and the cayenne pepper. Cook, stirring, for 1 minute. Stir in the lentils. Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart. Season with remaining salt and pepper to taste. 

Serve with rice, or as a thick soup.

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