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
• ⅛ 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: 

• Pasta with Yogurt & Caramelized Onions

Three Years Ago: 

• Panko-Crusted Mustard Salmon
• Green Smoothies!

Four Years Ago:

• Roasted Potato Leek Soup with Arugula & Creme Fraiche

Five Years Ago:

• Buckwheat Crepes with Mix & Match Creamy Mushroom, Caramelized Sweet Onion, Sautéed Greens, & Citrus Shrimp Fillings
• Roasted Acorn Squash