Lentil and Chard Ragout
Ragout is a fancy word for stew. It’s fun to say and feels very adultlike. It makes me want to blare Edith Piaf and spritz Chanel N°5 everywhere. This dish marked the first time I ever made a ragout, cooked lentils, or used nutritional yeast (which I found in the bulk section at our local Earth Fare). I discovered this recipe from the wonderful cookbook Crazy Sexy Kitchen and made a few slight modifications. The result is a sublime side dish that’s as down-home as it is elegant.
Lentil and Chard Ragout
1 tablespoon olive oil
½ cup diced shallots
3 garlic cloves, minced
1.5 cups green lentils
½ cup cooking sherry
3 cups vegetable broth
4 cups chopped chard
1 cup frozen peas
2.5 tablespoons nutritional yeast
½ teaspoon red pepper flakes
2 tablespoons lemon juice
¼ cup chopped parsley
2 tablespoons minced thyme
½ tablespoon sea salt
Black pepper, to taste
2 tablespoons butter
In a large saucepan over medium heat, add oil, shallot, and garlic and cook for 1-2 minutes. Add lentils, sherry, and broth, and bring to a gentle simmer. Cover and cook for 20-22 minutes (until lentils are tender). Add chard, peas, yeast, red pepper, lemon juice, parsley, thyme, and salt, and cook for an additional 3-4 minutes. Swirl in butter and black pepper.