Lentil ragu

Lentils create a hearty and nutritious lentil ragu, featuring butternut squash, fresh vegetables, and a touch of goats’ cheese. This dish is perfect for a comforting meal any time of the year.

Lentil ragu

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4

By Anna Haugh
From Saturday Kitchen

 


Nutri-Score A

This lentil ragu is rich in protein and fibre while being low in saturated fats. It offers a well-balanced meal option (Nutri-score).


Equipment


Ingredients

For the lentil ragu

  • Dried puy lentils, 300g/10½oz
  • Olive oil, 3 tbsp
  • Butternut squash, 100g/3½oz, cut into chunks
  • Garlic clove, 1, chopped
  • Fresh thyme, 2 sprigs
  • Banana shallot, 1, chopped
  • Celery stick, 1, finely chopped
  • Carrot, 1, peeled and finely chopped
  • Reduced chicken stock, 50ml/2fl oz
  • Unsalted butter, 50g/1¾oz, cubed
  • Salt, pinch
  • Chopped fresh parsley, 1 tsp
  • Sherry vinegar (optional), dash

To garnish

  • Goats’ cheese, 40g/1½oz
  • Chopped fresh chervil, 2 tbsp
  • Edible cornflowers, 1 tbsp

Method

Prepare the lentils:

  • Place the lentils in a medium saucepan and cover with cold water.
  • Bring to a boil and cook for 20 minutes.
  • Drain the lentils through a sieve and rinse with cold running water.

Make the lentil ragu:

  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Spread the butternut squash in a single layer on a roasting tray, drizzle with olive oil, and season. Roast in the preheated oven for 10–15 minutes.
  • Meanwhile, heat a casserole dish over medium heat. Add the remaining olive oil, garlic, and thyme; cook for 1–2 minutes.
  • Add the shallots and cook for 1 minute before adding the celery, carrots, and cooked lentils. Cook for an additional 2–3 minutes.
  • Add reduced chicken stock to the dish and bring to a boil while slowly adding cubed butter.
  • Finish with a pinch of salt, parsley, and a dash of sherry vinegar if needed.

Serve the dish:

  • Spoon some of the lentil ragu onto a plate.
  • Top with roasted butternut squash, crumbled goats’ cheese, and freshly picked herbs and flowers.

Suggested Wine Pairing

Majestic: **Côtes du Rhône Villages**
This red wine features ripe berry flavors that complement the earthy notes of lentils while balancing the richness of the dish.

Tesco: **Pinot Noir**
A light-bodied red with soft tannins that pairs well with the lentil ragu’s texture and enhances the dish’s flavors.

Sainsbury’s: **Chenin Blanc**
This white wine offers bright acidity and fruity notes that contrast nicely with the savory elements of the ragu.


Nutri-score Health Check

This dish scores a B: Well balanced. It combines plant-based protein from lentils with healthy fats from olive oil and butter, alongside nutritious vegetables. The score has been automatically calculated from the ingredients in the recipe and is only a guide.

Recipe FAQ

  • Can I use other types of lentils? Yes, but cooking times may vary; adjust accordingly.
  • This recipe seems too rich; can I reduce the butter? You can reduce or omit the butter for a lighter version.
  • I don’t have goats’ cheese; what can I use instead? Feta cheese or ricotta can be good substitutes.
  • Can I make this dish vegan? Yes, omit the butter and cheese or use plant-based alternatives.
  • I want to add more vegetables; what do you recommend? Spinach or kale would work well in this ragu.
  • This dish looks complex; is it suitable for beginners? Yes, it’s straightforward with simple steps to follow.
  • If I have leftovers, how should I store them? Store leftovers in an airtight container in the fridge for up to three days.
  • This recipe calls for sherry vinegar; can I skip it? You can skip it or substitute with balsamic vinegar for a different flavor.
  • I prefer a spicier dish; how can I add heat? Consider adding chili flakes or fresh chili during cooking.
  • This recipe requires fresh herbs; can I use dried ones? Yes, but use less as dried herbs are more concentrated.

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