This was a simple easy meal to make.  In this recipe I used canned lentils (which also freeze very nicely) and some extra vegetables in the fridge that needed using up.  An easy Vegetarian week nite meal.

2 Tblsp. Extra Virgin Olive Oil

1/2 of a large onion, diced

2 minced garlic cloves

1 medium carrot, diced

1/2 cup diced rutabaga

large handful of fresh spinach, chopped

1/3 cup diced celery

2/3 cup chopped fresh green and yellow beans

1  can (14 oz) of diced tomatoes

good splash of Balsamic Vinegar

1 tsp. garlic powder

1 tsp. dried thyme

1/2 tsp. dried tarragon

1 bay leaf

salt and fresh cracked pepper - to taste

3/4 cup cooked lentils

Heat up a large saute pan on medium/low heat with the EVOO.  Add in the onion and garlic sauteing to sweat out.  Add the fresh vegetables and spices, saute about 8 minutes.  Then pour in the tomatoes with juice, and balsamic vinegar.  Turn to a low simmer and cook about 25 minutes.  Add in the lentils and continue to cook until reduced further - about 10 minutes.

Adjust ragout for any seasonings and serve over mashed potatoes or rice.