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Roasted Carrot and Red Lentil Ragout

Molly O'Neill
  • 75 minutes
  • Serves 6

INGREDIENTS

1 1/2 lb

carrots, peeled

5 tbsp

olive oil

2 1/2 tsp

kosher salt

Freshly ground black pepper

1

medium onion, sliced thin

3/4 tsp

ancho chili powder

3/4 tsp

chipotle chili powder

1/8 tsp

cayenne pepper

1 cup

red lentils

5 cups

chicken stock