Charred Chicory & Lentil Ragu
A hearty, flavour-packed vegetarian dish where caramelised chicory meets tender lentils in a rich tomato ragu.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Servings: 2
Ingredients:
2 chicory (quartered lengthways)
250 g cooked puy lentils
1 onion (diced)
1 carrot (diced)
2 garlic cloves (chopped)
2 tbsp olive oil
1 tbsp unsalted butter
1 tsp oregano
2 tbsp tomato paste
400 ml vegetable stock
salt & pepper
1 tbsp parsley (chopped)
Recipe:
Char the chicory: Heat butter and 1 tbsp olive oil in a large frying pan over medium-high heat. Add the chicory wedges, cut-side down, and cook for 3-4 minutes, until golden. Turn and cook for another 2-3 minutes. Remove from the pan and set aside.
Cook the vegetables: Add the remaining olive oil to the pan. Add the onion and carrot and cook for 5 minutes, until softened. Add the garlic and oregano and cook for another minute.
Make the ragu: Stir in the tomato paste and cook for 1 minute. Pour in the vegetable stock, season with salt and pepper, and bring to a simmer. Cook for 5 minutes, then stir in the cooked lentils. Simmer for 10 minutes, stirring occasionally, or until the sauce has thickened and the vegetables are tender.
Finish with the chicory: Nestle the charred chicory into the lentil ragu and simmer for a further 3-4 minutes, allowing the chicory to wilt gently.
Serve: Divide the lentil ragu between two bowls and top with the charred chicory. Scatter over the fresh parsley and enjoy!
How to store
Fridge: Store in an airtight container for up to 3 days. Freezer: Freeze in an airtight container for up to 2 months. To reheat: Reheat gently in a pan over medium heat until piping hot, adding a splash of water if needed.
