Somehow, over the centuries, the word ragout (which in 17th-century France meant anything that stimulated appetite) has come to signify a dish of sturdy consolation. Nearly any simmered food, be it meat, vegetable, fish or fowl, can be called a ragout, although in France, it is generally assumed that the main ingredients will be of a uniform chunk cut into slightly smaller than bite-size pieces. This spicy carrot and lentil ragout can be served first as a main course and later extended with coconut milk or chicken broth to make a soup. Serve it over rice to temper the heat. Featured in: Food; Simmer Down. Learn: How to Cook Beans
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|Serving Size: 1 recipe (3333g)|
|Recipe Makes: 1|
|Calories from Fat: 453 (22%)|
|Amt Per Serving||% DV|
|Total Fat 50.4g||67 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 26.9g|
|Polyunsanturated Fat 9.1g|
|Cholesterol 72mg||22 %|
|Sodium 6976.4mg||241 %|
|Potassium 6914.9mg||182 %|
|Total Carbohydrate 286.7g||84 %|
|Dietary Fiber 88.7g||355 %|
|Sugars, other 198g|
|Protein 125.1g||179 %|
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Calories per serving: 2096
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