Roasted Carrot and Red Lentil Ragout
Updated January 7, 2017
Jim Wilson/The New York Times
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ pounds carrots, peeled
5 tablespoons olive oil
2 ½ teaspoons kosher salt
Freshly ground black pepper to taste
1 medium onion, sliced thin
¾ teaspoon ancho chili powder
¾ teaspoon chipotle chili powder
⅛ teaspoon cayenne pepper
1 cup red lentils
5 cups chicken stock
Nutritional analysis per serving (6 servings)
40 grams carbs; 6 milligrams cholesterol; 339 calories; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 7 grams fiber; 855 milligrams sodium; 14 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 450 degrees. Lay the carrots in a roasting pan and toss with 3 tablespoons oil. Season with 1 ½ teaspoons salt and a few grinds of pepper. Roast for 20 minutes. Turn the carrots, add the onion and roast 15 minutes, until the carrots are brown and tender. When carrots are cool enough, cut them in ¼-inch dice.
- Step 2
Warm 2 tablespoons oil in a saucepan. Add the carrot-and-onion mixture, the chili powders and the cayenne pepper. Cook, stirring, for 1 minute. Stir in the lentils. Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart. Season with remaining salt and pepper to taste. Serve with rice, or as a thick soup.
Private Notes
Comments
What would be the down side to dicing the carrots before roasting? Would it not reduce cooking time and/or increase the browny bits?
My husband and I absolutely loved this!!! It's always annoying when someone says they love a recipe and it turns out they modified it beyond recognition. With that in mind I read the comments and applied others suggestions:
1.Diced carrots and onions and roasted them together on the same pan for 20 minutes at 450.
2. I subbed Cumin for Ancho Chili powder since I didn't have any
3. I served it over farro instead of rice (highly recommended)
4. Topped with sour cream and cilantro
I'd say sweet Spanish paprika and toasted ground cumin seed would fit in well, providing a gentle warmth (and color boost from the paprika). And kick in some ground coriander seed too, because it's often a helpful partner to the cumin.
Made this without roasting the carrots first. Sauteed them with the onion and a red bell pepper, then bloomed the spices, added 2 cups of lentils, around 5 cups of stock. Sauteed kale and stirred it in before serving. (The kale was kinda tough, spinach could have just gotten stirred in before serving. Could go up to 3 cups of lentils for more leftovers. Carrot top chimichurri on top was delish.
Joining others here. Made it a one-pot meal by dicing the carrots first and roasting them and the onions in a wide-bottom braising pan. Then moved that pan to the stovetop to complete the dish. Some substitutions since I'm traveling and didn't have chili powder: used only paprika (double the amount) and a hint of cumin, plus vegeta for the broth. Excellent cheap and healthy meal. Looking forward to making it with the chili powders when I get back home.
Very good. I roasted 5 large carrots and 2 red onions for almost one hour, until slightly charred in places and very caramelized overall. Cut them into bite-sized pieces and simmered with lentils and veggie stock, resulting in a porridge-like consistency. I made a yogurt dip to go on top, which elevated the whole thing tremendously: yogurt, a good amount of chopped cilantro, 1 large crushed garlic clove, a squeeze of lemon juice, salt, pinch of sugar.