Want a delicious, filling, and vegan dinner recipe? Try this Beluga Lentil and Sweet Potato Ragout.

Beluga Lentil and Sweet Potato Ragout

Ingredients

Beluga Lentil 50 g
Spinach 25 g
Onions 25 g
Garlic Peeled 3 g
Sweet Potatoes 25 g
Gluten Free Low Sodium Vegetable Base 2.5 g
Water 100 ml
Salt and Pepper to taste
Dried Thyme 0.5 g
Parsley 0.75 g

Instructions

1. Wash and drain lentils. Set aside.
2. In a small pot add water and the vegetable soup base and whisk together. Set aside.
3. In a large pot on medium-high heat, add olive oil, and sauté diced onions until translucent. This will take approximately 5 minutes.
4. Add diced garlic, sweet potato and thyme, and stir all together. Cook until sweet potatoes are almost soft.
5. Add in the lentils and stir until lentils are fully coated.
6. Add in vegetable stock a little at a time, starting with 2 cups of liquid.
7. Stir the lentil mixture and when liquid has reduced by half had another 2 cups.
8. Continue this process till lentils and sweet potato are nice and tender, and liquid as reduced to almost nothing.
9. Season with salt and pepper to taste.
10. Garnish with chopped parsley.

View this post on Instagram

A post shared by Food Services at U of T (@ueatoronto)

Related