Sun-Dried Tomato and Lentil Ragout
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1 garlic clove, minced
- 1 pound dried brown lentils, rinsed
- 8 cups chicken stock or broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup drained and coarsely chopped oil-packed sun-dried tomatoes
- 1/2 cup chopped fresh parsley
- 1/2 cup crumbled feta cheese, for garnish
Instructions
In a large stock pot or Dutch oven over medium-high heat, heat oil. Add onions, celery, carrots and garlic; cook, stirring frequently, until tender, 3-5 minutes. Add lentils, stock, salt and pepper; bring to a boil. Reduce heat and simmer, uncovered, until lentils are tender, about 30 minutes. Add sun-dried tomatoes; cook an additional 10 minutes. Remove from heat and stir in parsley. Sprinkle individual servings with feta cheese. Serves 6-8.