Lentil Ragout
Traditionally found in various Mediterranean and Middle Eastern cuisines, this dish is rich in flavor and nutrition, making it a favorite among plant-based eaters. With SHO Dark Stock, you can create a vibrant vegan offering that enhances the flavors of the lentils and vegetables, ensuring a satisfying meal without meat.
Serves 10 People
With SHO Dark Stock, you can create a vibrant vegan offering that enhances the flavors of the lentils and vegetables, ensuring a satisfying meal without meat.
Ingredients:
-
Ragout:
- Black lentils
- 500g
- Celery, diced
- 250g
- Onion
- 250g
- Carrot
- 250g
- Olive oil
- 150g
- SHO Dark Stock
- 90g
- Salt
- To taste
-
Cabbage:
- Large cabbage
- 3
- Olive oil
- 40g
- SHO Light Stock
- 50g
- Salt and black pepper
- to taste
Prep:
1) Peel and thinly slice onions.
2) Dice celery and carrots into 0.5 cm cubes.
Make the Cabbage:
3) Cut cabbage into quarters and place on a baking sheet.
4) Dress the cabbage with 40 g of olive oil, 50 g of MFL Light stock, and salt. Cover with aluminum foil. Bake in a 180°c oven for 40 minutes.
5) Remove the aluminum foil and bake for an additional 20 minutes until the cabbage is transparent and brown around the edges.
Make the Ragout:
6) Blanch lentils in boiling water. Cook for 10 min until lentils are soft but intact; strain and keep warm.
7) Heat olive oil in a pan and caramelize onions on low heat for 10-20 minutes.
8) Increase the heat, add the carrot and the celery, and fry for 5 min. Add lentils and the SHO Dark Stock and cook for 2 min. Serve with cabbage on top.