Estofado francés de lentejas de Puy

Ingredientes

• 1 garlic clove, finely minced
• 1/2 onion, finely diced
• 1 large carrot, peeled and finely diced
• 1 bay leaf, preferably fresh otherwise dried
• 1 thyme sprig
• 1 tbsp parsley, finely chopped
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 1 cup Puy lentils (French lentils)
• 3 cups vegetable stock, preferably homemade else low sodium store bought
• 1/2 tsp salt (skip if using store bought stock)
• 1/4 tsp black pepper

Preparación

1. 1

   Prepare the aromatics: Heat the olive oil in a large saucepan over medium heat. Add the finely minced garlic, diced onion, and diced carrot. Sauté for about 5-7 minutes until the vegetables soften and the onion becomes translucent, releasing their fragrant aromas.

2. 2

   Add tomato paste and herbs: Stir in the tomato paste, cooking for 1-2 minutes to deepen its flavor. Then add the bay leaf and thyme sprig, allowing the herbs to infuse the base mixture with their earthy, aromatic notes.

3. 3

   Incorporate lentils and stock: Add the Puy lentils to the saucepan and pour in the vegetable stock. Stir to combine all ingredients thoroughly. Season with salt if using homemade stock and black pepper.

4. 4

   Simmer the ragout: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 25-30 minutes until the lentils are tender but not mushy and the flavors have melded beautifully.

5. 5

   Final seasoning and garnish: Remove the bay leaf and thyme sprig from the ragout. Adjust seasoning as desired. Stir in the chopped parsley just before serving to add a fresh, vibrant finish to the dish.