Garlicky Lentil Ragu – Lentils.org

Garlicky Lentil Ragu

  By lentilsorg      

July 13, 2015

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The mouth-watering combination of garlic and lentils might just turn this side dish into the star of the show at your next family dinner!

  • Prep: 15 Minutes
  • Cook: 35 Minutes

  • 15 Minutes

    35 Minutes

    50 Minutes

  • Yields: 6
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Directions

  1. PLACE the lentils in a medium saucepan, add 1½ cups (375 mL) water and bring to a simmer; cook for 40 minutes, or until just tender. Drain and set aside.
  2. MEANWHILE, in a large, heavy skillet, heat the canola oil over medium-high heat. Add the onion, celery, and carrot and cook for 6-7 minutes, until soft. Add the garlic and cook for another minute or two.
  3. ADD the drained lentils, tomatoes with their juices, butter, and the thyme leaves pulled off their stems and cook, stirring often, until the mixture thickens and becomes more uniform. Season with salt and pepper and serve drizzled with olive oil and sprinkled with Parmesan cheese.

Ingredients

½ cup (125 mL) green or French green lentils

1 Tbsp (15 mL) canola oil

1 small onion, finely chopped

1 celery stalk, diced

1 carrot, finely diced

5 garlic cloves, peeled and crushed

1-19 oz (540 mL) can San Marzano-style tomatoes (whole, in puree)

2 Tbsp (30 mL) butter

1 Tbsp (15 mL) fresh thyme

salt and ground black pepper, to taste

2 Tbsp (30 mL) extra-virgin olive oil

1⁄3 cup (75 mL) freshly grated Parmesan cheese

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Nutrition Facts

Serving Size¾ cup (175 mL)
Calories210
Sodium240 mg
Potassium198 mg
Protein7 g
Cholesterol15 mg
Sugar4 g
Total Fat13 g
Saturated Fat4 g
Total Carbohydrates17 g
Dietary Fiber4 g