Stewed Beluga Lentil Ragout Recipe

Prep lentils

Rinse 1 cup beluga lentils under cold water and pick over for any debris. Drain well.

Sweat mirepoix

In a medium saucepan or wide sauté pan, heat 2 tbs olive oil and 1 tbs butter over medium heat until shimmering. Add the finely diced onion (1 cup), carrot (1 cup) and celery (1/2 cup). Cook, stirring occasionally, until softened and translucent, 6–8 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Build flavor

Stir in 1 tbs tomato paste and cook 1 minute to caramelize. Add 1/2 tsp smoked paprika and the chopped fresh thyme (1 tsp) and cook another 30 seconds.

Deglaze

If using, pour 1/2 cup red wine to deglaze the pan, scraping up browned bits; simmer 1–2 minutes until reduced by half. If not using wine, skip this step.

Simmer lentils

Add the rinsed lentils and 3 cups vegetable stock to the pan. Add 1 bay leaf. Bring to a gentle boil, then reduce to a low simmer. Partially cover and cook until lentils are tender but hold shape, 20–25 minutes. Stir occasionally and add a splash more stock or water if too thick.

Finish ragout

Once lentils are tender, remove bay leaf. Stir in 1 tsp salt, 1/2 tsp freshly ground black pepper and 1 tsp lemon juice. Adjust seasoning to taste. If you prefer a looser ragout, mash a small handful of lentils against the side of the pan and stir to create a creamier texture.

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment.

Cut 1 delicata squash in half lengthwise, scoop out seeds, and slice into 1/2" half-moons. Toss with 1 tbs olive oil, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp maple syrup (optional) to balance. Arrange in a single layer on the prepared sheet.

Roast for 18–22 minutes, turning once halfway, until edges are golden-brown and tender. Remove from oven and keep warm.

Toast 1/4 cup almonds in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, 4–6 minutes. Let cool slightly, then roughly chop.

Finely chop 1/4 cup pitted olives and combine in a small bowl with the chopped toasted almonds, 1/4 cup finely chopped parsley, 1 tsp lemon zest, 1 minced garlic clove, 1 tsp extra-virgin olive oil, 1/8 tsp red pepper flakes and 1/4 tsp salt. Stir to combine. Taste and adjust salt or lemon as needed.

In a small bowl, combine 1 cup whole-milk ricotta, 1/2 tsp lemon zest, 1 tbs chopped chives, 1 tsp chopped parsley, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth. Drizzle 1/2 tsp olive oil on top and set aside. Keep chilled until ready to serve.

Spoon a generous portion of the warm beluga lentil ragout into shallow bowls. Dot with spoonfuls of herbed ricotta (about 2 tbs per serving). Arrange roasted delicata squash on top or alongside.

Scatter the olive & almond gremolata over the ragout and squash for bright, crunchy contrast. Garnish with a few parsley leaves and serve with lemon wedges to squeeze over if desired.

Serve immediately. Leftovers can be refrigerated in separate airtight containers (ragout up to 4 days; ricotta and gremolata 2–3 days).