Recipe Details | Rick's Cooking School
Roasted carrots and red lentils in a flavorful ragout. Perfect for soups or as a stew. Try it with rice or enjoy alone.
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Ingredients
- 1 ½ pounds carrots, peeled
- 5 tablespoons olive oil
- 2 ½ teaspoons kosher salt
- Freshly ground black pepper to taste
- 1 medium onion, sliced thin
- ¾ teaspoon ancho chili powder
- ¾ teaspoon chipotle chili powder
- ? teaspoon cayenne pepper
- 1 cup red lentils
- 5 cups chicken stock
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