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!

Lentil Ragout, a great French side dish

This classic lentil recipe is an excellent all-round side dish that will go with just about anything. Yet it’s so flavourful by itself you can literally eat an entire bowl of it plain. The secret to making seriously delicious, restaurant-quality lentils? Start by sautéing aromatics, then cook the lentils in stock instead of water – preferably homemade Vegetable Stock. Stock is so simple to make and so much better than store bought!

Ingredients for Lentil Ragout

Here’s what you need to make this lentil side dish:

• Puy lentils (French Lentils) – Known by several names including Puy Lentils, French Lentils, French Green Lentils or Black Lentils, these little mottled legumes are the traditional type of lentils used when making this classic dish. They differ from other lentils because they hold their shape better, have a deeper, nuttier flavour and lovely chew. See below for a close up photo.

  Canned lentils won’t work for the recipe as written because the whole point here is that dried lentils are cooked in flavoured broth so they absorb the flavour. This is what makes the lentils so delicious!!

• Carrot, onion and garlic – These aromatics that are sautéed to form the flavour base for the broth in which the lentils are cooked;

• Parsley, bay leaf and thyme – The fresh herbs used to delicately flavour the dish;

• Tomato paste – To thicken the sauce slightly, add a touch of tang and deepen the colour of the “sauce” moisterning the lentils; and

• Vegetable stock – Preferably homemade (it’s so easy to make!), it really is that much better than store-bought. However, store-bought vegetable stock is not so bad these days! Use low-sodium, else the dish might end up too salty.

How to make Lentil Ragout

Just a few steps!

1. Sauté the onion, carrot and garlic on a medium heat until soft and sweet, around 5 minutes. Then add and cook off the tomato paste (to mellow the raw flavour) and stir in the herbs;

2. Add lentils and stock, bring to a simmer then lower heat so it’s simmering gently. Cook it with the lid off;

3. Skim off and discard any foam that gathers on the surface;

4. Simmer 15 minutes – The lentils are done when they are just-tender and when the liquid as mostly evaporated. There should still be enough to coat the lentils so they are not dry and stodgy. The lentils should be still be holding their form but be tender all the way through.

   To finish, stir through parsley. It’s nice to add a touch of freshness both flavour-wise and visually.

What to serve with Lentil Ragout

As mentioned earlier, I’m sharing this Lentil recipe as a side dish for Duck Confit which I also published today. It’s a very classic side for Duck Confit at French bistros and brasseries. The earthy, savoury flavour and the texture of the soft lentils compliments the rich and luscious flavour of the duck beautifully.

The beauty of this lentil dish is that while it’s got enough flavour to carry itself – and I kid you not, I could (and will) eat a whole bowl plain – it’s neutral enough to pair with virtually anything. Try it with a protein (anything really … Roast Chicken, Pan Fried Fish, Prime Rib, steak, pork chops or just quick and crispy Garlic Chicken Thighs) or pile over roasted vegetables. Either way this lentil recipe will be an excellent addition to your recipe arsenal.

Give it go, you’re going to love it!! – Nagi x

Watch how to make it

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Lentil Ragout – French Puy lentil side dish

Recipe video above. 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 that's easy to make, the perfect side for any protein.

Or just do as I do and eat a whole bowl of this for lunch!

Course Salad, Side

Cuisine French

Keyword lentil ragout, lentil recipe, lentil side dish, puy lentil recipe

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 – 6 as side

Calories 415cal

Author Nagi

Ingredients

• 1 tbsp olive oil
• 1 garlic clove , finely minced
• 1/2 onion , finely diced
• 1 carrot (large) , peeled and finely diced
• 1 tbsp tomato paste
• 1 bay leaf , preferably fresh otherwise dried
• 1 thyme sprig
• 1 cup puy lentils (French lentils) (Note 1)
• 3 cups vegetable stock , preferably homemade else low sodium store bought (Note 2)
• 1/2 tsp salt (skip if using store bought)
• 1/4 tsp black pepper
• 1 tbsp parsley , finely chopped

Instructions

• Heat olive oil in a large saucepan over medium heat.
• Sauté garlic, carrot and onion until softened – around 5 minutes.
• Cook off tomato paste: Add tomato paste, bay leaf and thyme. Cook 2 minutes.
• Add lentils, simmer 15 minutes: Add lentils, stock, salt and pepper. Stir, bring to simmer, then lower heat and simmer without a lid for 15 minutes until the lentils are soft (don't let them overcook so they become mushy!).
• Season: Stir through parsley. Taste and add more salt or pepper if needed. Serve!

Notes

1. Puy Lentils – These small, greenish-black mottled lentils are sold dried at larger supermarkets in Australia.

2. Stock quality – Homemade vegetable stock is superior to any store-bought stock, and is one of the main things that distinguishes home and restaurant cooking. With vegetable stock being so simple to make, I really urge you to make your own. It makes these lentils knock-your-socks-off delicious, elevating it to restaurant quality (no exaggeration!)

Nutrition

Calories: 415cal | Carbohydrates: 64g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Sodium: 1045mg | Potassium: 121mg | Fiber: 31g | Sugar: 5g | Vitamin A: 3083IU | Vitamin C: 10mg | Calcium: 74mg | Iron: 8mg

Recipe originally published in May 2014. Long overdue for an update with sparkling new photos and a brand new recipe video!

Life of Dozer

I can tell you for sure, that is not lentils….

The post Lentil Ragout – French Puy lentil side dish appeared first on RecipeTin Eats.

White Bean Tabbouleh Salad is all the herby freshness of Tabbouleh, with the bulgur switched for white beans to make a more substantial salad. It’s a fresh, lemony, herby bean salad that’s totally delicious and good for you.

An excellent starch + veg side dish, or light meal for warm days. Plus it’s alot more interesting than the run-of-the-mill bean salads around!

White Bean Tabbouleh Salad

I don’t know if you have people in your life like me who don’t exactly jump up and down at the mention of a bean salad.

But throw the word “Tabbouleh” in there, and suddenly, it sounds a whole lot more interesting. Visions of lots of fresh parsley, hint of mint, dotted with tomato and cucumber, and that distinct lemony freshness.

Don’t worry. I didn’t just throw the word “Tabbouleh” into the name. I actually threw all the flavours of Tabbouleh in there too!!

Ingredients in white bean salad

The ingredients in this bean salad are literally everything that you find in Tabbouleh, except I’ve switched the bulgur for white beans:

• Parsley – the key ingredient in this dish, the reason why tabbouleh is the first thing most people think of when the parsley is growing wild in the garden!

• Mint – an essential part of a truly great fresh Tabbouleh! It’s a subtle background flavour, some people can’t actually pick that it’s in the salad. But without it, you’re missing a hint of freshness;

• Tomatoes and cucumber – though in real Tabbouleh, these are a secondary ingredient, here in this bean salad version, I scale the quantities up to increase the fresh / juicy factor;

• Beans – I’ve used cannellini beans here, simply because it’s the canned beans I always, always have in the pantry. But any beans will work a treat here – white or any other colour, fresh or cooked dried! (Notes in the recipe for cooking dried beans)

Remember that beans are good for you??

One of the most underrated foods in the world! Said to be the world’s best source of plant based protein, beans provide dietary fibre, Vitamin B, and other important vitamins and minerals. Research shows that they can help to reduce blood sugar and improve cholesterol levels. Plus, it’s a low glycemic food (“GI”) which means it will keep you full for longer.

We should all eat more beans!!

Lemon Dressing for White Bean Tabbouleh Salad

And here’s what goes in my go-to Lemon Dressing which has made an appearance in many main course and side salad recipes I’ve shared over the years, including the recent Brown Rice Salad:

Ordinarily, Tabbouleh is soaked in lemon juice then a touch of olive oil is later added to take the sharp edge off the lemon.

But for this recipe, I’m making a proper Lemon Dressing for this recipe because I want the dressing to be thicker so it clings to the white beans. In order to achieve this, the Dressing needs to be properly thickened by shaking it vigorously in a jar, plus I also add a touch of Dijon Mustard which thickens it even more.

How to make White Bean Tabbouleh Salad

Shake up the Dressing in a jar, lots of chopping and toss, toss, toss!

What to serve with Tabbouleh White Bean Salad

This would be a great side dish OR stuffed into wraps for Mediterranean and Middle Eastern dishes that traditionally include or are perfectly paired with Tabbouleh, such as Greek Chicken Gyros. Here are some more suggestions:

Greek Chicken Gyros recipe

Lamb Koftas with Yoghurt Dressing

Chicken Shawarma (Middle Eastern)

Homemade Chicken Doner Kebab recipe

Doner Kebab Meat – beef or lamb

Turkish Lamb Kofta Kebabs

Middle Eastern Recipes

Mediterranean Recipes

But there’s no need to stop there! While this Bean Salad will go with any protein, I think the freshness makes it ideal to pair with white meats (chicken, turkey, lean pork) or any seafood. Try it with a grilled marinated chicken breast or a piece of Grilled Salmon. Garlic Prawns or CRISPY Grilled Prawns or some Lemon Garlic Marinated Pork Chops.

For a quick meal, gently fold through some chunks of tuna (preferably in oil, not spring water), top with slices of the juiciest ever Poached Chicken Breast or hard boiled egg (quartered or sliced).

Also, it makes a great stuffing for a wrap – you’ll see me in the video smearing a piece of flatbread with hummus, piling on this Bean Salad then rolling it up. YUM! – Nagi x

Watch how to make it

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Tabbouleh White Bean Salad

Recipe video above. Think Tabbouleh -- but with the bulgur switched for white beans to make a more substantial salad that's an excellent starch + veg side dish, or light meal for warm days! It's fresh, lemony, herby, totally delicious and good for you.

To add protein, top with grilled chicken or fish, hot smoked trout or even a can of tuna / other fish.

Serves 8 - 10 as a side, 4 - 5 as a meal. Keeps for 3 days.

Course Side Dish, Side Salad

Cuisine Mediterranean, Western

Keyword bean salad, white bean salad

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Servings 8 - 10

Calories 152cal

Author Nagi

Ingredients

Salad:

• 800g / 24 oz (2 cans) white beans (like cannellini, navy/haricot, butter beans) , drained (Note 1 & 3)
• 4 tomatoes , cut into 1.25cm / 1/2" pieces
• 3 cucumbers (or 1 1/2 long English/Telegraph cucumbers), cut into 1.25cm / 1/2" pieces
• 1/2 red onion , finely chopped
• 1 cup parsley , roughly chopped (1 large bunch)
• 1/3 cup mint , roughly chopped

Lemon Dressing:

• 2 tbsp lemon juice
• 4 tbsp extra virgin olive oil
• 1 garlic clove , small, minced using garlic press
• 1/2 tsp Dijon mustard (Note 2)
• 1/2 tsp salt , kosher/cooking salt (1/4 tsp table salt)
• 1/2 tsp black pepper

Instructions

• Place Dressing ingredients in a jar and shake well to combine.
• Place Salad ingredients in a big bowl. Drizzle over most of the Dressing, toss well.
• Transfer to serving bowl. Serve!

Notes

1. Beans - I've made this with white beans to make it look more like Tabbouleh, but any coloured beans will do just fine here, even chickpeas.

2. Dijon mustard - sub yellow mustard, or omit. Makes the dressing a wee bit thicker which is great for fine-grain type salads because it helps coat better.

3. Dried beans (navy, cannellini or other white beans) - you will need 1 1/4 cups of any dried white beans.

• 1 can = 1 3/4 cups beans once drained
• Recipe calls for 2 cans = 3 1/2 cups beans
• 1 cup dried beans = 2 3/4 cups cooked
• So you will need approx 1 1/4 cups dried beans (1.25 x 2.75 = ~3.5 cups cooked beans)

HOW TO COOK DRIED BEANS - soak in plenty of water (beans will triple in volume) 5 - 24 hrs. Drain  bring to boil then gently simmer in a large pot of water with 1 tbsp salt* partially covered with a lid. The cooking time will vary wildly depending not just on size/type of beans, but also the age of beans. Fresh dried cannellini beans, 24 hr soak can cook = 25 minutes. Old large lima beans could take over 2 hours.

So start checking at 25 minutes, and the closer they are to being ready, check every few minutes because small beans can go from just under to overcooked within 5 minutes. They are ready when they're tender all the way through, if they are overcooked they can fall apart / disintegrate on the edges (also this can happen to lower quality beans).

4. Storage - keeps for 3 days, though the tomato does lose perky juiciness the next day. I also like to either hold back some dressing to give it a fresh drizzle just before serving, or else a squeeze of fresh lemon and drizzle of olive oil will do the trick.

5. Nutrition per serving, assuming 8 servings as a side. Excellent veg+starch side dish for meals, especially for warm days.

Nutrition

Calories: 152cal | Carbohydrates: 17g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 161mg | Potassium: 540mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1264IU | Vitamin C: 23mg | Calcium: 72mg | Iron: 3mg

More mean bean recipes

Bean Soup (El Bulli, world-famous restaurant)

Cowboy Bean Salad with Lime Dressing

Creamy Ham Bone Soup with Beans

Heinz Baked Beans recipe – copycat!

Homemade Baked Beans with Bacon (Southern Style)

Bean and Lentil Recipes

Life of Dozer

Don’t think for a second that he’s taking a pause in his hectic schedule to stop and smell the roses. Nope. I just made a subtle gesture that indicated there might be something tasty in that vicinity, and he shoved his nose right in there to check.

He came up empty. 😂

The post White Bean Tabbouleh Salad appeared first on RecipeTin Eats.

Why make a boring old Bean Salad when you can make it a COWBOY one?? Fun to say, delicious to eat, this big, juicy black bean salad is fresh, simple and fully loaded, tossed with a lime dressing laced with South Western spices.

Use any beans you want. Serve it as a side, stuff into tacos, pile onto nachos. Lasts for days – think meal prep and work lunches!

Cowboy Bean Salad

“Bean Salad” just sounds so dull. But stick the word “Cowboy” in front of it, and suddenly it sounds so much more exciting. Right? Same dish, different packaging. Age old marketing trick! 😂

Though actually, this is a riff on a salsa dish known as Cowboy Caviar in the US. With one big important difference – it has a fraction of the sugar. Cowboy Caviar is traditionally made with so much sugar, my tooth aches just reading recipes!!

This Cowboy Bean Salad has the same good stuff in it – but 95% less sugar in the Dressing. I guarantee you won’t miss it!

You’ll love how this bean salad lasts for days and days!

What you need for Cowboy Bean Salad

Here’s what you need! Use any beans you want – even lentils or chickpeas. And if you’re one of those coriander/cilantro haters, switch it for chives.

How to make it

Pop open cans, shake up the dressing and sharpen your knife to get chopping!

Bean Salad to serve with anything!

Interesting enough for a meal, great side for any protein! It’s especially ideal for South American food and Southern/South West/Texas, most Western foods and Middle Eastern dishes.

1. Side dish for mains – it’s hearty enough to serve with beef, fresh enough for fish, and everything in between! Because it’s a salsa-type salad, you can also serve it spoon ON the cooked meat.

Main dish suggestions

Honey Garlic Chicken Breast

Crispy Pan Fried Fish

A Great Pork Chop Marinade

Skirt Steak with Chimichurri Sauce

Baked Fish with Lemon Cream Sauce

Oven Baked Chicken Breast

Rosemary Garlic Grilled Lamb Chops

Lemon Honey Glazed Salmon

Broccoli Chicken Fritters

Beef Steak Marinade

Garlic Prawns (Shrimp)

2. Light meal – it will keep you full thanks to the beans!

3. Dipping salsa – scoop it up with corn chips;

4. All things Mexican – stuff in / pile on tacos, burritos, enchiladas, nachos, fajitas

Mexican dishes

Taco recipes

Burritos

Enchiladas

Nachos recipes

Fajitas

This will keep for 4 days in the fridge – and the avocado won’t go brown (contact with air makes it go brown, the Dressing provides a film to stop this from happening). I like to add a squeeze of lime to freshen it up, then give it a toss and dig into it! (again) – Nagi x

Watch how to make it

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Cowboy Bean Salad

Recipe video above. Why make a boring ole' Bean Salad when you can make it a COWBOY one?? A fresh, simple, healthy black bean salad with a South West lime dressing, this is endlessly versatile and lasts for days. Serve it as a side, stuff it in tacos, burritos and wraps. Pile onto burritos and tacos, take it to work for lunch! {Quantity: Written recipe scaled down to use 1 can of each beans and corn, pictures and video show double batch}

Course Side Dish

Cuisine South Western, Western

Keyword bean salad, black bean salad, cowboy salad

Prep Time 15 minutes minutes

Servings 8 as a side

Calories 250cal

Author Nagi

Ingredients

Cowboy Bean Salad:

• 400g/14 oz can black beans , rinsed & drained (Note 1)
• 400g/14 oz can corn , drained (or frozen thawed 1.5 cups)
• 1 red capsicum/bell pepper , 1cm/1/3" diced
• 1 avocado , diced
• 1 red onion , diced
• 3/4 cup coriander/cilantro , roughly chopped
• 250g/8oz cherry tomatoes , quartered (or 2 large tomatoes, deseeded and diced, Note 2)

Cowboy Lime Dressing:

• 2 tbsp lime juice
• 4 tbsp olive oil
• 1/4 tsp chipotle powder (or American Chili Powder, Note 3)
• 1/4 tsp cumin powder
• 2 tsp sugar
• 1 garlic , finely ninced
• 1/4 tsp black pepper
• 1/2 tsp salt

Instructions

• Shake Dressing in a jar.
• Place Salad ingredients in a big bowl. Drizzle over Dressing, toss.
• Serve immediately, or keep for up to 4 days! Might need a squeeze of lime to freshen the flavour.
• Serve as a light meal or side (goes with everything - beef, fish, prawns, pork, chicken). Especially great with all things Mexican – stuff in / pile on tacos, burritos, enchiladas, nachos, fajitas - and Southern Foods (pulled pork, barbcue ribs, fried chicken!)

Notes

1. Black beans - in the spirit of "Cowboy food", I use black beans. But any beans will do here - even lentils and chickpeas.

2. Tomatoes - if using large tomatoes, cut in half and scoop out watery centre, then dice.

3. Chipotle powder ??- sub smoked paprika.

Chipotle powder still not yet in mainstream grocery stores in Australia! It's dried smokey flavoured jalapeños and it's a staple ingredient in Tex Mex / South West / Mexican cooking. Found at Harris Farms (NSW/QLD) and some speciality grocery stores, or online at Firework Foods (I get Mexican ingredients from here) (PS Chipotle SEASONING can be used but skip salt in recipe)

4. Storage - keep for 4 days in the fridge (with dressing), might need a fresh squeeze of lime. Avocado won't go brown once dressed.

5. Nutrition per serving.

Nutrition

Calories: 250cal | Carbohydrates: 30g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Sodium: 395mg | Potassium: 1457mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2143IU | Vitamin C: 166mg | Calcium: 302mg | Iron: 11mg

Life of Dozer

This is what it looks like when a 40kg/80lb dog jumps on you in the pool!

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