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ragout

 

 

* Exported from MasterCook *

 

Lentil Ragout

 

Recipe By :Annette Gooch, Cole Publishing Group

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon vegetable oil

2 onions -- diced

4 garlic cloves -- minced

2 cups green lentils -- washed and drained

4 cups vegetable broth or water -- (low fat, low salt)

1/2 cup parsley

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon coarse salt

1/2 teaspoon pepper

12 baby (1.5-inch wide) turnips

12 small carrots

6 green onions

2 cups shelled or frozen peas

 

In 3-quart saucepan over medium heat, heat oil and cook onion and garlic

together for 7 to 8 minutes.

 

Add lentils, broth, parsley, oregano, thyme, salt and pepper to saucepan. Simmer

20 minutes.

 

Slice turnips in half. Cut carrots into 2-inch lengths. Cut green onions into

1-inch pieces.

 

Add turnips and carrots to saucepan. Cook 10 minutes. Add peas and green onions;

cook for 5 minutes more. Serve warm. Makes 6 servings.

 

TIPS

+ To prepare dried lentils for cooking, spread them in a single layer and pick

over them, discarding any broken or damaged lentils or field debris. Wash

lentils quickly in several changes of water and drain them thoroughly.

 

+ Dried lentils, whole or split, do not require soaking and cook much more

quickly than other kinds of dried legumes.

 

Description:

" A satisfying homey meatless ragout made with quick-cooking lentils, tender

young root vegetables, and the first peas of the season. "

Source:

" Universal Press Syndicate in Milwaukee Journal Sentinel on March 13, 2002 "

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Per Serving (excluding unknown items): 322 Calories; 4g Fat (10.8% calories from

fat); 22g Protein; 53g Carbohydrate; 24g Dietary Fiber; 0mg Cholesterol; 1003mg

Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

 

Serving Ideas : Vegetable Filled Buckwheat Crepes (mushrooms and spinach)

 

NOTES : Ragout (ra-GOO): a term derived from a French verb meaning to revive the

taste. Green lentils hold their shape well. Red, brown or yellow lentils can be

substituted.

 

Nutr. Assoc. : 0 0 0 903920 0 0 0 0 0 0 0 2111 0 4422

 

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