Tuscan Lentil Ragout

Ingredients

• 1 cup brown lentils
• 1 can (14.5 oz) canned diced tomatoes
• 1 yellow onion
• 4 cloves garlic
• 2 carrots
• 2 tbsp olive oil
• 3 cups vegetable broth
• 1 tsp dried rosemary
• 3 medium russet potatoes
• 3 tbsp olive oil
• 1 tsp salt

Instructions

1. 1

   Rinse the lentils. Dice the onion, carrots, and garlic.

2. 2

   Heat the olive oil in a pot over medium heat. Sauté the onion and carrots 5 minutes, then add the garlic and rosemary for 1 minute.

3. 3

   Add the lentils, diced tomatoes, and vegetable broth. Simmer covered 30-35 minutes until lentils are tender. Season with salt.

4. 4

   Meanwhile, boil the peeled, cubed potatoes 20 minutes until fork-tender. Drain and mash with the olive oil and a pinch of salt.

5. 5

   Serve the lentil ragout spooned over the mashed potatoes.