Try this Bart's French Lentil Ragu recipe, or contribute your own.
Suggest a better description1. Heat the olive oil in a heavy saucepan. Add veggies and garlic. Saute over moderately high heat, stirring occasionally until veggies are soft and beginning to brown, about 15 minutes. Add the fresh hot peppers, salt, and pepper flakes. Continue to saute, allowing veggies to brown. This should take an additional 5 to 10 minutes. At this point, its a good idea to keep a close watch on the veggies, stirring often, so they don't burn.
2. Add the lentils and 5 cups of water. Cover, bring to a boil, lower the heat, and simmer until the lentils are soft but not falling apart, 18-22 minutes. (If your lentils have been gathering dust in your pantry, they can take as much as 40 minutes to cook. For longer cooking time, you may have to add an additional cup or two of water.)
3. When the lentils are tender, bring at least 5 quarts of water to a boil in a large pot. Generously salt the water and drop in the pasta. Cook, stirring often, until al dente.
4. Drain the pasta and toss it into the lentil sauce. Drizzle with an additional tablespoon or two of olive oil. Fold in the lemon zest and parsley, and serve right away.
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Serving Size: 1 Serving (211g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 463 | ||
Calories from Fat: 62 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 274.4mg | 9 % | |
Potassium 511.1mg | 13 % | |
Total Carbohydrate 86.6g | 25 % | |
Dietary Fiber 18.2g | 73 % | |
Sugars, other 68.4g | ||
Protein 19g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 463
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