Edmonton Sun - - LIFE -

Cook­ing Time: about 20-25 min­utes

Spe­cial Tools: noth­ing re­ally Feeds: about 6-8 peo­ple as a side dish 2 cups Red lentils 4 cups stock, chicken or vegetable ¼ cup white wine 4 slices Irv­ings Farm Fresh ba­con, juli­enned 2 cups but­ter­nut squash, peeled, cubed, medium dice

¼ ea. red pep­per, small dice ¼ ea. red onion, small dice 2 cloves gar­lic, minced 4 tbsp. olive oil 2 tbsp. but­ter 2 tbsp. fresh chopped sage TT S&P - Start by pre­par­ing all of the veg­eta­bles, chop­ping them to their ap­pro­pri­ate size

- Place the stock in a medium pot and bring to a sim­mer

- Heat a sep­a­rate pot to medium high heat, add 3 tbsp. of olive oil

- Add the red onion and gar­lic and slowly sweat, about one minute, do not brown

- Now add the cubed squash

- Saute the squash un­til it be­gins to brown

- Once lightly browned, add the sliced ba­con

- As the ba­con be­gins to cook, ren­der­ing its fat and start­ing to lightly colour, add the pep­pers and sauté an­other minute

- Add the lentils and coat them evenly with the oil - Deglaze the pan with the white wine, let re­duce

- Add the stock and bring to a sim­mer

- Let the lentils sim­mer and ab­sorb the stock, stir­ring rou­tinely

- Ad­just the sea­son­ing to your lik­ing

- Add the fresh chopped sage and stir to com­bine - When the lentils are ten­der the ragout is ready - Serve im­me­di­ately! Who’s hun­gry?

FILE photo

Red Lentil Ragout.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.