Savory Black Lentil Ragout
Beluga lentils are simply black lentils. They have a delicate flavor and slightly firmer texture than French Lentils, and can be used interchangably.
This dish is not only fragrant, it’s holiday dinner worthy! The lentils, paired with fragrant herbs, makes this a simple, savory, elegant dinner entree.
Ingredients
1/2 cup onions, chopped
4 garlic cloves, minced
1/2 cup celery, sliced
2 medium potatoes, peeled and diced - about 2 cups
2 medium carrots, sliced - 1 cup
1 cup dry black beluga lentils or French green lentils
4 cups vegetable stock
1 bay leaf
1 tablespoon dried herbes de Provence
8 ounces cremini mushrooms, sliced - about 3 cups
2 tablespoons red wine vinegar or red wine if you happen to have a bottle open ; )
1 - 14.5 ounce can no-salt-added diced tomatoes - do not drain
1 tablespoon no-salt-added tomato paste
Fresh ground black pepper
Instructions
In a large saucepan dry saute over medium heat the onions and celery, using a little bit of water or vegetable stock to prevent sticking if needed, for about 8 minutes or until tender. Add garlic, stir and cook for 2 minutes.
Add vegetable stock, potatoes, carrots, lentils, bay leaf, and herbes de Provence. Bring to a boil. Reduce heat, cover and simmer for 20-30 minutes or until the lentils and vegetables are tender. If the lentils have been sitting on the shelf for a while, they tend to take a bit longer to soften.
Meanwhile, in a large skillet, cook the mushrooms in vinegar or wine over medium-high heat for 8-10 minutes or until all liquid has evaporated and mushrooms are tender, stirring occasionally. Stir mushrooms, diced tomatoes, and tomato paste into the lentil mixture and bring to a gentle simmer, simmering for 10 minutes. Season with fresh ground black pepper.
Serve over a hearty pasta noodle such as pappardelle, mashed potatoes or my Celeriac & Potato Puree, or a small hollowed out baked kabocha squash like I show in the photo.
Serves 4-6
Adapted from Forks Over Knives Fall 2021 edition.
