Lentil Ragout Recipe

Rinse the beluga lentils under cold water until water runs clear; pick out any debris.

In a medium saucepan, heat 1 tbs olive oil over medium heat. Add the rinsed lentils and toast, stirring, 1–2 minutes to coat and warm.

Add vegetable stock, bay leaf, dried thyme, salt and pepper. Bring to a gentle boil, then reduce heat to low, cover and simmer until lentils are tender but intact, 20–25 minutes. Check at 15 minutes and add a splash more stock or water if needed to keep them saucy.

When tender, remove from heat, discard bay leaf, and keep covered while you prepare mirepoix base and squash. The ragout should be saucy — if too thin, simmer uncovered 2–3 minutes; if too dry, stir in up to 1/4 cup hot stock.

While lentils cook, heat 1 tbs olive oil in a large skillet over medium heat. Add diced onion, carrot and celery and a pinch of salt. Sweat until softened and beginning to color, 6–8 minutes.

Add minced garlic and cook 30–45 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes, stirring, to caramelize the paste.

If using, deglaze with 1/4 cup red wine, scraping any brown bits from the pan, and reduce by half (about 1–2 minutes).

Add the cooked lentils to the mirepoix pan, stir to combine and heat gently. Simmer together 3–5 minutes so flavors meld. Taste and adjust seasoning with additional salt and pepper. Keep warm.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.

Halve the delicata squash lengthwise, scoop out seeds, and slice into 1/2-inch half-moons (leave the skin on). In a bowl, toss squash with 1 tbs olive oil, maple syrup (if using), 1/2 tsp salt and 1/4 tsp pepper.

Arrange squash in a single layer on the prepared baking sheet. Roast 18–22 minutes, turning once halfway, until edges caramelize and flesh is tender. Remove and keep warm.

Toast the almonds in a dry skillet over medium heat until fragrant and lightly browned, 3–4 minutes, shaking the pan; cool slightly and finely chop.

In a small bowl combine chopped parsley, chopped olives, chopped toasted almonds, lemon zest, lemon juice, 1 tsp olive oil, red pepper flakes and 1/4 tsp salt. Stir to combine and taste; adjust lemon, salt or oil as desired. Set aside.

In a small bowl combine ricotta, chopped basil, chives, 1/2 tsp lemon zest, 1/4 tsp salt, 1/8 tsp black pepper and 1 tsp olive oil. Stir until smooth and adjust seasoning. If a thinner consistency is desired, stir in 1–2 tsp water or milk. Keep chilled until ready to plate.

Reheat ragout gently if necessary. Taste and finish with 1 tsp sherry or red wine vinegar for brightness, if desired.

To serve (serves 4): Spoon a generous portion of lentil ragout into shallow bowls. Arrange roasted delicata slices on top or alongside. Dot or swipe 1–2 tbs herbed ricotta on each portion and sprinkle 1–2 tbs olive & almond gremolata over the dish.

Drizzle a little extra-virgin olive oil and scatter microgreens or baby arugula if using. Serve warm.