• Serves
    6
  • 152
    Calories

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

Ingredients

  • 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

Directions

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 size: 1/2 cup

  • Calories 152
  • Cholesterol 0 mg
  • Monounsaturated fat 1 g
  • Saturated fat 0 g
  • Sodium 179 mg
  • Total carbohydrate 27 g
  • Dietary fiber 12 g
  • Protein 10 g
  • Serving size 1/2 cup
  • Total fat 1 g
  • Nuts, seeds and dry beans 1
  • Vegetables 1 1/2
  • Protein and dairy 1
  • Vegetables 1
  • Nonstarchy vegetables 1
  • Starches 1
Last Updated: 05-21-2016
RCP-20197726
content provided by mayoclinic.com
© 1998-2019 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. A single copy of these materials may be reprinted for noncommercial personal use only. "Mayo," "Mayo Clinic," "MayoClinic.com," "Mayo Clinic Health Information," "Reliable information for a healthier life" and the triple-shield Mayo logo are trademarks of Mayo Foundation for Medical Education and Research.