Lentils can be so dull. Trust the French to make them exciting!! Lentil Ragout is a classic French way of cooking lentils. Aromatics are sautéed before simmering Puy lentils in stock so they absorb the flavour. It’s an outstanding side dish (and we rarely say that about lentils!!), easy to make, and the perfect side for any protein.
Or just do as I do and eat a whole bowl of this for lunch!
I’m sharing this recipe today as a classic side dish for Duck Confit which I also published today as part of French Bistro Week! Together they form four recipes to put together your very own three-course French dinner party at home, with a Warm Goat’s Cheese Salad as the starter and Duck Confit as the main (so much easier than you think!). Dessert is coming on Friday!
Lentil Ragout, a great French side dish
This classic lentil recipe is an excellent all-round side dish that will go with just about anything. Yet it’s so flavourful by itself you can literally eat an entire bowl of it plain. The secret to making seriously delicious, restaurant-quality lentils? Start by sautéing aromatics, then cook the lentils in stock instead of water – preferably homemade Vegetable Stock. Stock is so simple to make and so much better than store bought!
Ingredients for Lentil Ragout
Here’s what you need to make this lentil side dish:
Puy lentils (French Lentils) – Known by several names including Puy Lentils, French Lentils, French Green Lentils or Black Lentils, these little mottled legumes are the traditional type of lentils used when making this classic dish. They differ from other lentils because they hold their shape better, have a deeper, nuttier flavour and lovely chew. See below for a close up photo.
Canned lentils won’t work for the recipe as written because the whole point here is that dried lentils are cooked in flavoured broth so they absorb the flavour. This is what makes the lentils so delicious!!
Carrot, onion and garlic – These aromatics that are sautéed to form the flavour base for the broth in which the lentils are cooked;
Parsley, bay leaf and thyme – The fresh herbs used to delicately flavour the dish;
Tomato paste – To thicken the sauce slightly, add a touch of tang and deepen the colour of the “sauce” moisterning the lentils; and
Vegetable stock – Preferably homemade (it’s so easy to make!), it really is that much better than store-bought. However, store-bought vegetable stock is not so bad these days! Use low-sodium, else the dish might end up too salty.
How to make Lentil Ragout
Just a few steps!
Sauté the onion, carrot and garlic on a medium heat until soft and sweet, around 5 minutes. Then add and cook off the tomato paste (to mellow the raw flavour) and stir in the herbs;
Add lentils and stock, bring to a simmer then lower heat so it’s simmering gently. Cook it with the lid off;
Skim off and discard any foam that gathers on the surface;
Simmer 15 minutes – The lentils are done when they are just-tender and when the liquid as mostly evaporated. There should still be enough to coat the lentils so they are not dry and stodgy. The lentils should be still be holding their form but be tender all the way through.
To finish, stir through parsley. It’s nice to add a touch of freshness both flavour-wise and visually.
What to serve with Lentil Ragout
As mentioned earlier, I’m sharing this Lentil recipe as a side dish for Duck Confit which I also published today. It’s a very classic side for Duck Confit at French bistros and brasseries. The earthy, savoury flavour and the texture of the soft lentils compliments the rich and luscious flavour of the duck beautifully.
The beauty of this lentil dish is that while it’s got enough flavour to carry itself – and I kid you not, I could (and will) eat a whole bowl plain – it’s neutral enough to pair with virtually anything. Try it with a protein (anything really … Roast Chicken, Pan Fried Fish, Prime Rib, steak, pork chops or just quick and crispy Garlic Chicken Thighs) or pile over roasted vegetables. Either way this lentil recipe will be an excellent addition to your recipe arsenal.
Give it go, you’re going to love it!! – Nagi x
Watch how to make it
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Lentil Ragout – French Puy lentil side dish
Ingredients
- 1 tbsp olive oil
- 1 garlic clove , finely minced
- 1/2 onion , finely diced
- 1 carrot (large) , peeled and finely diced
- 1 tbsp tomato paste
- 1 bay leaf , preferably fresh otherwise dried
- 1 thyme sprig
- 1 cup puy lentils (French lentils) (Note 1)
- 3 cups vegetable stock , preferably homemade else low sodium store bought (Note 2)
- 1/2 tsp salt (skip if using store bought)
- 1/4 tsp black pepper
- 1 tbsp parsley , finely chopped
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Sauté garlic, carrot and onion until softened – around 5 minutes.
- Cook off tomato paste: Add tomato paste, bay leaf and thyme. Cook 2 minutes.
- Add lentils, simmer 15 minutes: Add lentils, stock, salt and pepper. Stir, bring to simmer, then lower heat and simmer without a lid for 15 minutes until the lentils are soft (don't let them overcook so they become mushy!).
- Season: Stir through parsley. Taste and add more salt or pepper if needed. Serve!
Recipe Notes:
Nutrition Information:
Recipe originally published in May 2014. Long overdue for an update with sparkling new photos and a brand new recipe video!
Life of Dozer
I can tell you for sure, that is not lentils….
I love to use the leftovers for these for lunch: I microwave a bowl of the lentils for 1min till they’re just warm, then stir through some chopped fresh tomato and a tin of Italian tuna. Sooo good! (I love the lentils I initially served with roast chicken pieces).
Love this recipe. My husband doesn’t like onions, so i sub a bell pepper just for some extra veggie content. Without the onion, i like to juice half a lemon into it at the end to help brighten it. I also echo needing to simmer MUCH longer than 15 minutes. I typically add more broth as it cooks while the lentils fully soften. Still worth it!
What did I do wrong? Mine has a lot of liquid and looks murky and doesn’t taste like anything.
Tasty, comfort food. Great together with roasted potatoes. Lentils took me way longer to cook though…closer to 45 minutes. Thanks for the great recipe!
Delicious chef 👍👌👏.I made them last night and had them for lunch today.Thank you for your effort 🌞😎.
Very authentic! Love this recipe so easy to make!
Hi Nagi
Looked through your book but can’t find a recipe for lentils with pasta.
This is your dish I haven’t made it for a while.
I used to put squeezed lemon on last.
It’s beautiful.Help please.
Amazing recipe. I made this for the first time today and it was so quick, easy, and came out delicious. I would have loved to use homemade veg stock, but “ain’t nobody got time for that!” I used veggie soup base and it was still wonderful. Thank you for this super easy recipe which I know I will be making frequently!
I love this recipe and cook it often with the confit duck. I do cook it way longer. The lentil are way too chewy otherwise. I also cook off 1/4 cup white wine after the veggies and have been known to add speck on occasion. Just delicious!
I never write a review before I make the dish, but I clicked on Dozer not knowing what to expect, and to my surprise, I had my aahhh for the day. Next, I’ll try the lentils.
You’re not helping Nagi or readers by reviewing a recipe and giving it 5 stars without having made it or eaten it. Why do this??
I made these as is subbing veg stock for chicken stock and added a spoon of bone broth that had to be used. It is so flavoursome. Served day 1 with baked chicken marylands and tonight with grilled Salt and butter asparagus on top. I’d make this again in a heartbeat. I needed to add ten minutes on my simmer, maybe too low?
Wonder if this freezes well
I make this almost every week. I love it with spaghetti or mixed in scrambled eggs or on its own. It’s so delicious. I use half beef and half chicken broth to cook the lentils and it’s very savory that way.
Hello! Would it be possible to have metric conversions for this? Love all of your amazing recipes, please come to the UK soon! 🙂
Nagi is Australian. Our measurements are metric, exactly the same as yours in the UK. Either way, no element of this recipe requires weighing or conversion. You’re good to go.
Excellent, and so easy! I ate the first batch myself in just a few days! Cooking the second batch now…while browsing through your other recipes 🙂
Simple and tasty! Thanks for this recipe!
Excellent delicious healthy dish.
Made tonight as a side dish and was super good! I omitted the zucchini since I did not have any so doubled the bell pepper. Will make again and adding the left overs to stew. thanks for the recipe!
Hi Spyndi, You say you doubled the bell pepper because no zucchini but neither are in the recipe for lentils. Am I looking at the wrong one? Because I hate zucchini but love capsicum.Regards k
This is an amazingly tasty side dish. Pairs perfectly with kangaroo too.
Nagi I love your website! Your recipes are so reliable, thanks to all the work you put into perfecting them. Thank you!
I want to make the confit duck and lentils for a dinner party. Could I make the lentils the day ahead and reheat? Any advice would be greatly appreciated. Thanks again for helping home cooks make wonderful restaurant quality food.
The lentils stay delicious for days.
Super delicious and easy to make. Everyone loved this dish!