Lyons Family Cookbook

Roasted Carrot and Red Lentil Ragout

1 1/2

lbs

carrots, peeled

5

Tbsp

olive oil

1 1/2

tsp

kosher salt

freshly-ground black pepper

1

onion, medium, sliced thin

1

tsp

chili powder

1/2

tsp

cumin

1/2

tsp

coriander

1/8

tsp

cayenne pepper

1

cup

red lentils

5

cups

chicken stock

1

Preheat oven to 450°. In a ZipLock Baggie, put carrots, 3 Tbsp olive oil, 1 1/2 tsp Kosher salt, a few grinds of pepper, and shake until carrots are well-coated. Dump the mixture into a roasting pan and roast for 20 minutes, stirring periodically. Add the onion and roast 15 minutes more, until carrots are brown and tender. When carrots are cool enough, cut them in 1/4" dice.

2

Warm 2 Tbsp olive oil in a saucepan. Add the carrot and onion mixture, the chili powder, cumin, coriander and cayenne pepper. Cook, stirring, for 1 minute. Stir in the lentils. Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart. Server with rice, or as a thick soup. Yield: 6 servings.