Dinner

Lentil Ragout – French Puy Lentil Side Dish Recipe

Name: Lentil Ragout – French Puy Lentil Side Dish Recipe
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: French
Ingredients: 1 garlic clove, finely minced; 1/2 onion, finely diced; 1 large carrot, peeled and finely diced; 1 tbsp olive oil; 1 tbsp tomato paste; 1 bay leaf, preferably fresh otherwise dried; 1 thyme sprig; 3 cups vegetable stock; 1/2 tsp salt (skip if using store-bought stock); 1/4 tsp black pepper; 1 tbsp parsley, finely chopped; 1 cup Puy lentils (French lentils)

ByClara Bennett February 12, 2026February 12, 2026

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Introduction

This Lentil Ragout is a comforting French side dish made with earthy Puy lentils and fresh vegetables. It’s hearty, flavorful, and perfect alongside grilled meats or roasted vegetables. Simple to prepare, this ragout brings warmth and rustic charm to your table.

The image shows a close-up of a white bowl filled with a cooked lentil dish. The dish has one main layer of dark brown lentils mixed with small orange carrot cubes and is garnished with bright green chopped herbs scattered on top. A spoon is partially submerged in the lentils, with a woman's hand holding it from the right side. The bowl is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
1 garlic clove, finely minced
1/2 onion, finely diced
1 large carrot, peeled and finely diced
1 tbsp tomato paste
1 bay leaf, preferably fresh otherwise dried
1 thyme sprig
1 cup Puy lentils (French lentils)
3 cups vegetable stock
1/2 tsp salt (skip if using store bought stock)
1/4 tsp black pepper
1 tbsp parsley, finely chopped

Instructions

Step 1: Heat olive oil in a large saucepan over medium heat.
Step 2: Sauté garlic, carrot, and onion until softened, about 5 minutes.
Step 3: Add tomato paste, bay leaf, and thyme. Cook for 2 minutes to develop the flavors.
Step 4: Stir in lentils, vegetable stock, salt, and pepper. Bring to a simmer, then reduce heat and cook uncovered for 15 minutes until lentils are tender but not mushy.
Step 5: Remove from heat, stir through chopped parsley, and adjust seasoning with salt and pepper if needed. Serve warm.

Tips & Variations

Use fresh herbs when possible for brighter flavor, but dried bay leaf and thyme work well too.
For extra depth, add a splash of red wine with the lentils before simmering.
Try stirring in a handful of chopped mushrooms for a meaty texture.
Keep lentils slightly firm to avoid a mushy ragout – check tenderness after 15 minutes cooking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if needed to loosen the ragout.

How to Serve

In a white bowl on a white marbled surface, there are three main layers: the bottom layer is a dark lentil stew with small orange carrot pieces, slightly glossy and spread evenly; on top of this stew, on the right side, is a golden-brown, crispy duck leg with the bone protruding to the left; to the left of the duck leg, a pile of bright green cooked leafy vegetables rests, with a sprig of fresh green herbs placed on top. In the background, there is a soft-focus white bowl with more lentils and two small golden rolls. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this dish?

Puy lentils are preferred because they hold their shape well, but you can use green or brown lentils. Just adjust cooking time as other varieties may become softer faster.