===== Lentil Ragout =====
 is a classic French way of cooking lentils. 

Aromatics are sautéed before simmering *Puy Lentils in stock so they absorb the flavour. It's an outstanding side dish that's easy to make, the perfect side for any protein.
Or just do as I do and eat a whole bowl of this for lunch!

**Ingredients**

  * 1 tbsp olive oil
  * 1 garlic clove , finely minced
  * 1/2 onion , finely diced
  * 1 carrot (large) , peeled and finely diced
  * 1 tbsp tomato paste
  * 1 bay leaf , preferably fresh otherwise dried
  * 1 thyme sprig
  * 1 cup puy lentils (French lentils)
  * 3 cups vegetable stock , preferably homemade else low sodium store bought (Note 2)
  * 1/2 tsp salt (skip if using store bought)
  * 1/4 tsp black pepper
  * 1 tbsp parsley , finely chopped

*Puy Lentils – These small, greenish-black mottled lentils are sold dried at larger supermarkets

**Instructions**

  * Heat olive oil in a large saucepan over medium heat.
  * Sauté garlic, carrot and onion until softened – around 5 minutes.
  * Cook off tomato paste: Add tomato paste, bay leaf and thyme. Cook 2 minutes.
  * Add lentils, simmer 15 minutes: Add lentils, stock, salt and pepper. Stir, bring to simmer, then lower heat and simmer without a lid for 15 minutes until the lentils are soft (don't let them overcook so they become mushy!).

**Season:** Stir through parsley. Taste and add more salt or pepper if needed. Serve!