lentil ragout

 

 ragout:

2 cups legumes, cooked

1 onion

1 red bell pepper

1/2 head of broccoli

3 fresh tomatoes

salt

pepper

 

tools:

large sauté pan. rubber spatula. cutting board. sharp knife.

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cut onion, red bell pepper and tomato into a medium dice. create bite sized broccoli crowns. if using canned beans, drain and rinse with fresh water.

 
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in a large saute pan heat oil and cook the onion on medium heat for 10 minutes. add in the red bell pepper and cook for 5 more minutes. add the broccoli and fresh tomatoes at the same time and cook for an additional 5 minutes. add in cooked lentils or beans. season with salt and pepper.

serve over spaghetti, rice, baked potato, polenta, or toasted bread. 

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