Lentil Ragout French Puy Lentil Side Dish

Or just do as I do and eat a whole bowl of this for lunch! I’m sharing this recipe today as a classic side dish for Duck Confit which I also published today as part of French Bistro Week! Together they form four recipes to put together your very own three-course French dinner party at home, with a Warm Goat’s Cheese Salad as the starter and Duck Confit as the main (so much easier than you think!). Dessert is coming on Friday!

Lentil Ragout, a great French side dish

This classic lentil recipe is an excellent all-round side dish that will go with just about anything. Yet it’s so flavourful by itself you can literally eat an entire bowl of it plain. The secret to making seriously delicious, restaurant-quality lentils? Start by sautéing aromatics, then cook the lentils in stock instead of water – preferably homemade Vegetable Stock. Stock is so simple to make and so much better than store bought!

Ingredients for Lentil Ragout

Here’s what you need to make this lentil side dish:

Puy lentils (French Lentils) – Known by several names including Puy Lentils, French Lentils, French Green Lentils or Black Lentils, these little mottled legumes are the traditional type of lentils used when making this classic dish. They differ from other lentils because they hold their shape better, have a deeper, nuttier flavour and lovely chew. See below for a close up photo.Canned lentils won’t work for the recipe as written because the whole point here is that dried lentils are cooked in flavoured broth so they absorb the flavour. This is what makes the lentils so delicious!!Carrot, onion and garlic – These aromatics that are sautéed to form the flavour base for the broth in which the lentils are cooked;Parsley, bay leaf and thyme – The fresh herbs used to delicately flavour the dish;Tomato paste – To thicken the sauce slightly, add a touch of tang and deepen the colour of the “sauce” moisterning the lentils; andVegetable stock – Preferably homemade (it’s so easy to make!), it really is that much better than store-bought. However, store-bought vegetable stock is not so bad these days! Use low-sodium, else the dish might end up too salty.

How to make Lentil Ragout

Just a few steps! Canned lentils won’t work for the recipe as written because the whole point here is that dried lentils are cooked in flavoured broth so they absorb the flavour. This is what makes the lentils so delicious!!

What to serve with Lentil Ragout

As mentioned earlier, I’m sharing this Lentil recipe as a side dish for Duck Confit which I also published today. It’s a very classic side for Duck Confit at French bistros and brasseries. The earthy, savoury flavour and the texture of the soft lentils compliments the rich and luscious flavour of the duck beautifully. To finish, stir through parsley. It’s nice to add a touch of freshness both flavour-wise and visually. The beauty of this lentil dish is that while it’s got enough flavour to carry itself – and I kid you not, I could (and will) eat a whole bowl plain – it’s neutral enough to pair with virtually anything. Try it with a protein (anything really … Roast Chicken, Pan Fried Fish, Prime Rib, steak, pork chops or just quick and crispy Garlic Chicken Thighs) or pile over roasted vegetables. Either way this lentil recipe will be an excellent addition to your recipe arsenal. Give it go, you’re going to love it!! – Nagi x