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Lentil Ragout

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“From the local paper. Any lentil can be substituted for this dish. The green lentils hold their shape better. Haven't tried it yet, but it looks like the carrots may come out pretty crisp. I would probably cut them smaller and cook them longer, since I don't like crunchy cooked vegetables.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 3-quart saucepan over medium heat, heat oil and cook onion and garlic together for 7 to 8 minutes.
  2. Add lentils, broth, parsley, oregano, thyme, salt and pepper to saucepan. Simmer 20 minutes.
  3. Slice turnips in half and cut carrots into 2-inch lengths. Cut green onions into 1-inch pieces.
  4. Add turnips and carrots to saucepan and cook 10 minutes.
  5. Add peas and green onions and cook for 5 minutes more.

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