Recipe for Peggy Aokis Lentil Ragout

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Yield:

Ingredients:

Amount	Ingredient
2 tbl	cooking oil
3 x	carrots, finely chopped
1 med	onion, finely chopped
1/2 x	celery root (or 2 stalks celery), finely chopped
2 x	cloves garlic, finely chopped
	Any other extra vegetables such as mushrooms, parsnips, artichoke hearts,
	etc. that
	may be hanging out in the vegetable crisper, finely chopped
1 cup	small shaped pasta, such as orzo or pearl pasta (optional)
2 cup	green lentils
1 x	bay leaf
1 tsp	thyme
4 x	-6 cups stock or water

Instructions:

Instructions: Heat oil in a medium stockpot. Add vegetables and allow to cook until softened - even slightly browned is OK. Add pasta, if desired, and allow pasta to toast slightly (just lightly browned). Add lentils, bay leaf, thyme and stock, bring to a boil and turn down to simmer. Cook about 20 minutes, until lentils are soft. Season with salt and pepper. Can be enjoyed as is as a starch.

Or add more liquid for a nice soup.

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