Lentils can be so dull. Trust the French to make them exciting!! Lentil Ragout is a classic French way of cooking lentils. Aromatics are sautéed before simmering Puy lentils in stock so they absorb the flavour. It’s an outstanding side dish (and we rarely say that about lentils!!), easy to make, and the perfect side for any protein.
Or just do as I do and eat a whole bowl of this for lunch!
I’m sharing this recipe today as a classic side dish for Duck Confit which I also published today as part of French Bistro Week! Together they form four recipes to put together your very own three-course French dinner party at home, with a Warm Goat’s Cheese Salad as the starter and Duck Confit as the main (so much easier than you think!). Dessert is coming on Friday!
This classic lentil recipe is an excellent all-round side dish that will go with just about anything. Yet it’s so flavourful …