by Karin Calloway
When looking for an accompaniment for roasted fish, leave the garlic mashed potatoes off the menu and consider legumes instead. The combination is not only healthful, but hearty and delicious.
This Lentil Ragout is perfect under some Pan-Roasted Salmon (see recipe on this site) or makes a delicious vegetarian entrée served with a tossed salad. The ragout can be made ahead, and the flavors actually improve. The ragout also freezes beautifully, so make a big batch and freeze extras for another meal.
Use French green lentils in the recipe if you can find them. Otherwise, use brown lentils from the supermarket and leave out the step of soaking the legumes overnight.
Place lentils in a pot and cover with chicken stock by an inch. Bring to a boil, reduce heat to medium-low. Add carrots, celery, onions, garlic, bay, thyme and salt. Cook until tender, about 30-45 minutes. Remove from heat, and remove carrots, celery, onion, garlic, bay and thyme. Stir in vinegar and parsley, and season to taste with salt and pepper. Keep warm.
Heat 2 tablespoons of butter over medium heat and add the chopped onion, carrots and celery, and sauté until tender. Stir into lentils.
Makes 6-8 servings.
*Standard supermarket brown lentils may be used instead of the French green lentils but require no overnight soak.
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Vegetables and Sides
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