Roasted Carrot and Red Lentil Ragout
1 1/2 pounds carrots, peeled
5tablespoon olive oil
2 1/2 teaspoon salt
1 medium onion, sliced thin
3/4 teaspoon chipotle chili powder
3/4 teaspoon ancho chili powder
1/8 teaspoon cayenne pepper
1 cup red lentils
5 cups vegetable stock
freshly ground pepper to taste
Preheat oven to 450. Lay the carrots in a roasting pan & toss with 3 tbls oil. Season with 1 1/2 tsp salt and a few grinds of pepper. Roast for 20 minutes. Turn the carrots, add the onion and roast 15 more minutes, until the carrots are brown and tender. When the carrots are cool enough, cut them in 1/4 inch dice. Warm 2 tbls oil in saucepan. Add the carrot & onion mixture, the chili and the cayenne pepper. Cook, stirring, for 1 minute. Stir in the lentils. Add the stock and simmer, stirring occasionally, for 20-25 minutes. Season with the rest of the salt and pepper to taste. Serve with rice, or as a thick soup/stew (ragout!).
SO HOW'D IT GO?
I love this recipe. I used slightly more carrots (2 lbs) and slightly less oil but other than that I followed the recipe exactly. I had it for dinner last night and lunch today. This is seriously good! : )
I thought this was great. I just used plain old chile powder as it was all I had. I t added enough spice and was tasty. Next time I might leave some of the roasted carrots out of the lentil mixture and serve them on top. They taste awesome.
This dish is fantastic! I've prepared it a few times and have always had great results. The chipotle chili powder really does make a difference. It provides a smokey/roasted quality that I don't think one would get without it. If you are also cooking this for kids, I'd recommend leaving out the cayenne altogether unless they like spicey. ;)
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