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Lentil ragout

Serves 6

Medically reviewed on May 21, 2018

Dietitian Tip

Any color of lentils may be used in this thick stew, but red lentils will give the dish a beautiful rich color.


  • 1 teaspoon olive oil
  • 1 cup chopped onions
  • 6 medium tomatoes, chopped
  • 5 cups water
  • 1 cup raw red lentils
  • 1 tablespoon chopped fresh thyme
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper


Heat a medium saucepan on medium-high heat. Add the oil. Saute the onions for 2 to 3 minutes. Add the tomatoes and saute for another 3 minutes, stirring frequently. Add the water and lentils; cook until most of the water is absorbed, about 20 minutes. Stir in the thyme, garlic, salt and pepper. Ragout should be fairly thick but not dry.

Nutritional Analysis (per serving)

Serving Size1/2 cup
Carbohydrate27 g
Cholesterol0 mg
Fiber12 g
Protein10 g
Sodium179 mg
Monounsaturated Fat1 g
Saturated Fat0 g
Total Fat1 g

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