Spicy Roasted Carrot & Red Lentil Ragout

When a family friend posted a link to this “tried and true” recipe on Facebook, I knew that I was going to make it for sure. Not only is she a wonderful cook, but she also endorsed it by saying that she’s been making it for ten years!

This hearty and healthy stew-like soup is really another wonderful variation of vegetarian chili. The recipe was adapted from The New York Times, contributed by Molly O’Neill. I increased the amount of carrots, omitted the cayenne pepper, and cut the carrots prior to roasting in order to decrease the preparation time.

We ate it as a stew served over brown Basmati rice and topped it with Greek yogurt (others with sour cream) to temper the heat. The author suggested extending the ragout with either coconut milk or stock to give it a soup-like consistency, if desired. Yum!

Yield: 6 servings

  • 2 pounds carrots, peeled, cut in half and quartered
  • 5 tablespoons olive oil
  • 2 ½ teaspoons kosher salt
  • freshly ground black pepper to taste
  • 1 medium onion, sliced thin
  • ¾ teaspoon ancho chili powder
  • ¾ teaspoon chipotle chili powder
  • teaspoon cayenne pepper, optional
  • 1 cup red lentils
  • 5 cups chicken or vegetable stock
  • brown Basmati rice, for serving, optional
  • plain Greek yogurt or sour cream, for serving, optional
  1. Preheat the oven to 450 degrees, preferably on convection roast.
  2. Lay the carrots in a roasting pan and toss with 3 tablespoons oil. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Roast for 12 minutes.
  3. Turn the carrots, add the onion and roast an additional 15 minutes, until the carrots are brown and tender.
  4. When carrots are cool enough, cut them in 1/4-inch dice.
  5. Warm 2 tablespoons oil in a saucepan. Add the carrot-and-onion mixture, the chili powders and the cayenne pepper, if using. Cook, stirring, for 1 minute.
  6. Stir in the lentils. Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart.
  7. Season with remaining salt and pepper to taste.
  8. Serve with rice, or as a thick soup. Garnish with yogurt or sour cream to temper the heat.

Two Years Ago: 

Three Years Ago: 

Four Years Ago:

Five Years Ago:

Advertisements

Easy Enchilada Pie

My son’s third grade teacher told the class that they each needed to know three recipes by heart before going to college. What good advice! 😉 Besides a good vinaigrette, this one might make the list! 🙂 It’s an easy crowd pleaser.

This recipe is also quick… super super fast. 🙂 It initially caught my eye because it included a “2-minute” enchilada sauce (as well as a lot of ingredients from Trader Joe’s!). We were not disappointed. It was a perfect, comforting, and family friendly weeknight meal. I especially loved the sauce. This recipe was adapted from Feasting at Home. I added an additional layer of tortillas as well as cheese to the top. Now I need to teach my kids how to make it! 🙂

For the 2-Minute Enchilada Sauce:

  • 14.5 ounce can diced tomatoes (preferably fire roasted)(Trader Joe’s!)
  • ¼ cup water
  • 2 T extra-virgin olive oil
  • 2 tsp apple cider vinegar
  • 1 tsp cumin
  • 2 tsp chili powder
  • ¼-½ tsp chipotle chile powder, to taste (or add a canned chipotle pepper, smoked paprika, and/or cayenne for heat)
  • 1 ½ tsp coarse salt
  • 2 garlic cloves
  • 1 tsp dried oregano
  1. Add all of the ingredients to a Vitamix (or blender) and blend until smooth.

To Complete the Enchilada Pie:

  • 2-Minute Enchilada Sauce
  • 12-14 6-inch corn tortillas
  • 2 15-oz cans seasoned black beans (like Trader Joe’s Cuban Style Black Beans)
  • 16 oz bag frozen fire roasted corn (Trader Joe’s) or other roasted vegetables
  • 2 1/2 cups coarsely grated Mexican style cheese or blend (I used Monterey Jack)
  • 4 ounce can green chilies, preferably fire roasted (Trader Joe’s)
  • cilantro, to taste as well as additional chopped cilantro for garnish
  • diced avocado, sour cream, hot sauce, as desired for garnish
  1. Preheat oven to 400 degrees, preferably on convection.
  2. In the bottom of a 9 x 13 inch baking dish, spread out a scant amount of the enchilada sauce- just enough to lightly coat the bottom. (I used an enameled cast iron baking dish.)
  3. Spread 4-5 tortillas on top of the sauce.
  4. Drain one can of seasoned beans, and spread out over the tortillas. (Drain well!)
  5. Spread out half of the frozen roasted corn.
  6. Spread out 1 cup of the shredded cheese.
  7. Scatter ½ of the canned green chilies and a little chopped cilantro.
  8. Spread a second layer of 4-5 tortillas over the mixture.
  9. Then repeat with another can of drained seasoned beans. (cooked chicken, chorizo,or ground meat can be substituted, if desired)
  10. Top with rest of the corn, the cheese, the chilies and cilantro.
  11. Drizzle with ⅓ of the enchilada sauce and top with 4-5 more tortillas.
  12. Spread the remaining sauce over the tortillas.
  13. Cover and bake for 30 minutes.
  14. Uncover, top with remaining 1/2 cup of cheese and bake 8 to 10 more minutes, until the cheese is melted and lightly browned.
  15. Garnish with diced avocado, and cilantro. Cut into servings and serve with sour cream and hot sauce, if desired.

One Year Ago:

Two Years Ago:

Three Years Ago:

If you like this you may also like:

Slow-Cooker Pulled Chicken Sandwiches

IMG_9718

I can’t believe it, but I am tired of pulled pork. What is even more surprising is that my husband is in agreement! This was a nice variation and the sauce was tasty with a subtle spicy kick; I omitted the liquid smoke as I am not partial to smoky flavor. The chicken was really moist even after five hours in the slow-cooker too. This recipe was adapted from Cook’s Country Magazine, via cookingwithauntjuju.com and talkingonmagazines.com. Perfect to feed a crowd. Perfect for guests because it can be made ahead of time and reheated in the slow-cooker prior to serving. We ate it with Provencal Tomatoes and corn on the cob but it may have needed coleslaw and potato salad (too?!?). Next time… 🙂 Nice!

Yield: Serves 10 to 12

  • 4 (10-12 oz) bone-in split chicken breasts
  • 8 boneless, skinless chicken thighs
  • coarse salt and freshly ground black pepper
  • 1 large sweet onion, finely chopped
  • 2 T vegetable oil
  • 6 garlic cloves, minced
  • 2-3 tsp chili powder
  • 2-3 tsp chipotle chili powder
  • 1/4 tsp cayenne pepper
  • 4 oz (1/2 cup) tomato paste
  • 1 cup ketchup
  • 1/3 cup molasses
  • 2 T brown mustard
  • 4 tsp apple cider vinegar
  • 4 tsp Sriracha or other hot sauce, plus more for serving, if desired
  • 3/4 tsp liquid smoke, if desired
  • 12 sandwich rolls (I prefer potato rolls)
  1. Pat chicken dry with paper towels. Generously season with salt and pepper.
  2. Combine onion, oil, garlic, chili powders, cayenne, and tomato paste in a microwave-safe bowl and microwave until the onion softens slightly, about 3 minutes.
  3. Transfer the onion mixture to the slow-cooker and stir in the ketchup, molasses, mustard, and cider vinegar.
  4. Add the chicken to the slow-cooker and toss to combine with sauce. Cover and cook on low for 5 hours, or until chicken shreds easily with a fork.
  5. Transfer cooked chicken to a cutting board or rimmed baking sheet and loosely tent with foil. Let rest for 15 minutes.
  6. Using a ladle or large spoon, skim the fat off the surface of the sauce. Discard.
  7. Stir the hot sauce and liquid smoke (if using) into the sauce. Cover to keep warm.
  8. Remove and discard chicken breast skin and bones. Coarsely shred the breast meat using 2 forks. Roughly chop the thigh meat into 1/2-inch chunks.
  9. Return the meat to the slow-cooker and combine with sauce. Season with salt and pepper, if necessary. Serve on sandwich rolls with hot sauce to pass at the table, if desired.

IMG_9715

One Year Ago:

Chicken Chili with Chipotle and Poblano Chiles

This is my favorite chicken chili, although I have struggled in the past with the spiciness level for guests. I worry it will be too spicy….such a stress!! 🙂 I think that I finally got it just right this time. It has a perfect balance of spiciness complemented by the toppings and added rice.

It is fun to serve chili to guests with multiple topping choices. This chili is wonderful topped with any combination of diced red onions, sour cream, grated Monterey Jack cheese, avocado, and fresh cilantro. We also had rice, tortilla chips, and corn bread on the side.

This recipe was adapted from Martha Stewart Living. Perfect on a cold day.

Yield: Serves 6 to 8 

  • 2 poblano chiles
  • 1 tablespoon cumin seeds
  • 2 cups homemade chicken stock or low-sodium chicken stock
  • 1 chipotle chile in adobo sauce, stemmed
  • 1/4 cup olive oil
  • 1 large onion, cut into 1/4-inch dice
  • 4 medium garlic cloves, minced
  • 2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
  • 1 tablespoon dried Mexican oregano or oregano
  • 2 teaspoons dried epazote or 3T fresh cilantro
  • 1/2 teaspoon chipotle chile powder
  • 3 fifteen-ounce cans kidney beans, drained
  • 1 fifteen-ounce can diced tomatoes
  • coarse salt and freshly ground black pepper, to taste
  • freshly grated Monterey Jack cheese, for serving (optional)
  • diced red onion, for serving (optional)
  • fresh cilantro leaves, for serving (optional)
  • sour cream, for serving (optional)
  • sliced or diced avocado, for serving (optional)
  • tortilla chips, for serving (optional)
  • rice, for serving, if desired (I served brown Basmati rice)
  • cornbread, for serving, if desired

  1. Heat broiler. Toast poblano chiles until fragrant and beginning to blacken. Remove, cover to steam, and let stand until cool enough to handle.
  2. Peel, stem and remove ribs from toasted poblanos.
  3. Toast cumin seeds in a skillet, shaking skillet constantly, until fragrant, about 3 minutes. Transfer to a spice grinder, and grind until fine. Set aside.
  4. Tear cleaned poblano chiles into pieces, and place in the jar of a blender. Add chicken stock and stemmed chipotle in adobo sauce. Puree, and set aside.
  5. Heat oil in a large Dutch oven over medium heat. Add onion and garlic, and cook, stirring occasionally, until translucent, about 3 minutes.
  6. Add chicken, season lightly with salt and pepper, and cook, stirring, until the exterior turns white, about 5 minutes.
  7. Add reserved ground cumin, oregano, epazote (or cilantro), and ground chipotle chile powder; cook 5 minutes more.
  8. Stir in the stock mixture, beans, and tomatoes.
  9. Bring to a boil. Reduce to a simmer, and cook, partially covered and stirring occasionally, until flavors have married and liquid is thickened and reduced, about 40 minutes.
  10. Serve immediately over rice and/or with corn bread, as desired. Pass cheese, onion, cilantro, sour cream, avocado, and tortilla strips on the side as optional toppings.

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,118 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Foodista Food Blog of the Day Badge
%d bloggers like this: