Any color of lentils may be used in this thick stew, but red lentils will give the dish a beautiful rich color.
Heat a medium saucepan on medium-high heat. Add the oil. Saute the onions for 2 to 3 minutes. Add the tomatoes and saute for another 3 minutes, stirring frequently. Add the water and lentils; cook until most of the water is absorbed, about 20 minutes. Stir in the thyme, garlic, salt and pepper. Ragout should be fairly thick but not dry.
Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.
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