I was skeptical about this roasted carrot and red lentil ragout recipe from The New York Times because it’s so simple, but I was surprised to discover it’s full of flavor. There’s a slight kick to it from the chili powders and cayenne, and roasting the carrots adds a lovely flavor. Enjoy this healthy yet easy recipe for a light but satisfying meal.
Yield 6 servings (I found it to only be 4 servings)
Time 1 hour 15 minutes
- 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
- Preheat the oven to 450 degrees. Lay the carrots in a roasting pan and toss with 3 tablespoons oil. Season with 1 1/2 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 1/4-inch dice.
- 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.