Lentil, Spinach & Sweet Potato Ragout
Adapted from Family Health Cookbook
Prep time: 5-10 minutes
Cooking time: 40-45 minutes
2 tbsp extra virgin olive oil
1 medium white onion, chopped (about 1 cup)
4 large cloves of garlic, minced
4 cups chicken or vegetable broth (I used a combination)
1½ cup dried lentils (green, brown, red or yellow), picked through and rinsed
1 large sweet potato, peeled and cut into 1” pieces
1 medium acorn squash, peeled and cut into 1” pieces (this did turn to mush but it added flavor and thickened the ragout)
1 dried bay leaf
1 small sprig fresh thyme (or 1 tsp dried thyme)
Baby spinach (I used 5oz/150 g of fresh but the recipe called for double that….the choice is yours)
sea or kosher salt & freshly ground black pepper, to taste
½ - 1 tsp cayenne pepper
1 tsp grated lemon zest
Juice of 1 large lemon
½ - ¾ cup fresh mint, coarsely chopped
1 cup feta cheese crumbled (optional)
1. Heat oil in a Dutch oven over medium heat. Add the onion and cook until translucent (about 5 minutes). Add the garlic, stirring until fragrant (about 1 minute). Stir in the broth and lentils along with thyme, bay leaf, salt & pepper and bring to a boil. Reduce heat to low, cover and cook for 15 minutes.
2. Add the sweet potatoes and squash and cook another 15 minutes or until the sweet potatoes are tender. Toss in the spinach, cover and let the spinach wilt (about 3-4 minutes, a little longer if using regular spinach). Add more liquid if you want a thinner stew. Remove the thyme stems and bay leaf.
3. Stir in the lemon juice, zest, cayenne and mint before serving.
If you’re serving this as your main course, crumble some feta over top. I served it as a side to roasted salmon so I passed on the cheese.
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