How to Make Red Lentil and Fennel Ragout

Three Parts:Preparing the LentilsMaking the RagoutRight Before Serving

This delicious stew makes a great side dish and can also hold its own as a main dish.


The portions in this recipe serve 4 to 6 as a side dish or 2 to 4 as a main dish.

Ingredients

  • 4 slices of bacon
  • 1 fennel bulb, trimmed, cut in half, thinly sliced
  • 1 small yellow onion, thinly sliced
  • 2 carrots, thinly sliced
  • 2 cups chicken or vegetable stock
  • 1 tsp chopped fresh thyme
  • 1/2 tsp freshly ground black pepper
  • 1 cup red lentils
  • 1 tsp salt
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest

Part 1
Preparing the Lentils

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    Rinse the red lentils.
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    Soak them in warm water for an hour.
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    Drain.

Part 2
Making the Ragout

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    Cut the bacon into half inch slices.
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    Fry until crispy in the pot you'll be using for the ragout.
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    Set bacon bits aside on paper towels.
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    Add the sliced fennel, carrots, and onion to the pot, along with the salt. Sauté in bacon grease for 6 to 8 minutes.
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    Add the stock, thyme, pepper and lentils. Bring to a boil, then simmer for 10 minutes. The lentils should absorb most of the broth.
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    Remove from heat. If the lentils cook for too long, they get mushy.

Part 3
Right Before Serving

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    Mix in the lemon juice, lemon zest, and bacon bits.
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    Serve.

Sources and Citations

  • Adapted from chef Cory Schreiber's Wildwood: Cooking from the Source in the Pacific Northwest (Ten Speed Press, 2000)

Article Info

Categories: Recipes