Hearty Pasta with Black Lentil, Carrot, and Chard Ragout
This hearty and healthy pasta is a perfect dish for winter. It is sauced in a black lentil, carrot, and chard ragout that practically melts in your mouth.
Yield: 4 servings
  • 1 cup dried black lentils
  • 1 bay leaf
  • salt and black pepper, to taste
  • 6 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 leek, thinly sliced
  • 2 large carrots, peeled and cut into ¼-inch chunks
  • 2 cups vegetable broth
  • 1 bunch swiss chard, leaves thinly sliced
  • 1 lb gemelli pasta, cooked according to package directions
  • 4 oz goat cheese
  1. Place the lentils in a medium pot and cover generously with water. Add the bay leaf and a pinch of salt to the pot. Bring to a boil over high heat and then reduce heat low. Simmer covered for 20-25 minutes or until lentils are tender. Drain, remove the bay leaf, and set aside.
  2. Meanwhile, make the ragout. In a separate medium pot, heat the olive oil over medium heat. Add the garlic to the pan and cook until fragrant, about 1 minute. Add the carrots and leeks, stirring to coat with the oil. Cook for 1 minute. Add a pinch of salt followed by the vegetable broth and the chard leaves. Stew until the vegetables are tender, about 15 minutes. Stir in the cooked lentils.
  3. Bring a large pot of salted water to a boil. Cook the pasta according to package directions and drain. Toss the pasta with the ragout. Crumble the goat cheese over the pot and stir to combine. Season to taste with salt and black pepper.
Lightly adapted The Greens Cookbook
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/01/hearty-pasta-black-lentil-carrot-chard-ragout.html