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?
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I made my own version of this. The method, if not the flavourings, were much like a tadka dal.
I sliced the carrots into 1cm coins and added some dried marjoram before I roasted them. I cooked the lentils on their own (with just water). Meanwhile, I gently fried lots of finely sliced onions until golden brown, then added some garlic powder and coriander powder and salt. After frying for a moment until fragrant, I added a couple of seeded, diced tomatoes. Then some chili paste and tomato paste. I mixed this into the cooked lentils, stirred in the carrots when they were done, and served it on some rice. Yum.
mmm...I've had this in my recipe box for a while now, but I'm curious:
Do the carrots get mushy by the time the lentils are cooked? it seems like roasting AND simmering in water would result in unpleasantly overcooked carrots.
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