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Vegan Lentil Ragout

This hearty vegan lentil ragout is a slow-simmered stew that combines tender lentils with aromatic vegetables and tomatoes, resulting in a thick, comforting dish with a velvety texture. It's built on simple ingredients like lentils, onions, carrots, and celery, creating a rich flavor that develops through gentle cooking and melding of flavors.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup green or brown lentils rinsed
  • 1 large onion diced
  • 2 cloves garlic minced
  • 2 carrots carrots diced
  • 2 stalks celery diced
  • 1 can (14 oz) canned diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon smoked paprika optional
  • to taste salt and pepper
  • 1 squeeze lemon for brightness

Equipment

  • Large pot or Dutch oven
  • Cutting board

Method
 

  1. Heat a large pot over medium heat. Add a splash of oil, then sauté the diced onion until it becomes translucent and fragrant, about 5 minutes.
  2. Add the minced garlic, diced carrots, and diced celery to the pot. Cook for another 3-4 minutes, stirring frequently, until the vegetables soften slightly and smell fragrant.
  3. Stir in the rinsed lentils and smoked paprika, cooking for a minute to toast the spices and coat the lentils in flavor.
  4. Pour in the canned diced tomatoes along with their juice, stirring to combine everything evenly.
  5. Add the vegetable broth, increase the heat to bring the mixture to a gentle simmer, then reduce to low and cover the pot. Let it simmer for about 30-40 minutes, stirring occasionally, until the lentils are tender and the stew thickens.
  6. Taste the ragout and season with salt and pepper as needed. Squeeze a little lemon juice over the stew to brighten the flavors, then stir gently to incorporate.
  7. Let the ragout rest for a few minutes to allow flavors to meld. Serve hot, garnished with fresh herbs if desired, alongside crusty bread or over rice.

Notes

This dish tastes even better the next day and can be easily customized with greens or coconut milk for added richness.