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.
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