SPICED GREEN LENTIL RAGOûT

Spiced green lentil ragoût image

Make the most of lentils with this idea for a spicy, comforting side dish

Provided by Ruth Watson

Time 45m

Number Of Ingredients 13

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Ingredients

2 tbsp olive oil
2large red onions (450g/1lb) finely diced
3 garlic cloves , crushed and finely chopped
1mild red chilli , seeded and finely chopped
½ tsp turmeric
1small cinnamon stick
1whole star anise
4 cardamom pods, lightly crushed (retaining the black seeds inside)
250g Puy lentil , rinsed
about 700ml/1¼ pints hot chicken stock or vegetable stock
1large tomato
a large handful of fresh coriander leaves, chopped
a large handful of fresh parsley leaves, chopped

Steps:

Heat the oil in a large, heavy saucepan or cast-iron casserole set over a low to medium heat. Tip in the onions, garlic and chilli and stir well. Gently cook for 10-15 minutes, stirring occasionally, until the onions are soft and very lightly coloured.
Stir all the spices into the onion mixture and gently fry for 1-2 minutes. Add the lentils and stock, then bring to the boil, uncovered, over a raised heat. Reduce to a steady simmer and cook for 15-20 minutes, adding a generous pinch of sea salt halfway through.
Meanwhile, put the tomato into a mug or heatproof bowl, cover with boiling water and leave for 1 minute. Run under cold water, then strip off the skin. Halve the tomato, flick out the seeds, then chop the flesh into a rough mush and set aside.
When the lentils are just tender but the consistency of the mixture is still sloppy and juicy (add more stock or water if necessary), remove the pan from the heat and fish out as many of the spices as possible. Season with black pepper, check to see if more salt is needed, then stir in the tomato and the herbs.

Nutrition Facts : Calories 198 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.41 milligram of sodium