# Lentil Ragout with Mash and Pickled Beetroot

Recipe by [Lucas Moreau](https://fridge.menu/en/u/lucasmoreau)

A rich black Beluga lentil ragout served with creamy mash and pickled beetroot.

Servings: 4 · Prep 15 min · Cook 30 min · Other

Contains: milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Lentil Ragout with Mash and Pickled Beetroot](https://image.fridge.menu/adaptations/fuj2pjuf/7af59700fe18d806e81bc909a8be3bddf085fa071c4bf9d56ebd86faa6c91910.jpg)

## Ingredients

- 2 pcs [Onion](https://fridge.menu/en/i/onion) — finely chopped
- 1 tsp [Dried thyme](https://fridge.menu/en/i/dried-thyme)
- 1 tsp [Paprika](https://fridge.menu/en/i/paprika)
- 30 g [Tomato paste](https://fridge.menu/en/i/tomato-paste)
- 300 ml [Stock](https://fridge.menu/en/i/stock)
- 2 pcs [Bay leaf](https://fridge.menu/en/i/bay-leaf)
- 2 tbsp Balsamic vinegar
- 200 g [Black Beluga lentils](https://fridge.menu/en/i/lentils)
- 250 g [Mushrooms](https://fridge.menu/en/i/mushroom) — finely chopped
- 150 ml [Double cream](https://fridge.menu/en/i/whipping-cream)
- 1 tbsp [Cornflour](https://fridge.menu/en/i/corn-starch)
- 0.5 tsp Caramel food colouring
- 2 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- 20 g [Butter](https://fridge.menu/en/i/butter)
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground, to taste
- 1 kg [Potatoes](https://fridge.menu/en/i/potato) — cut into cubes
- 500 g [Cauliflower](https://fridge.menu/en/i/cauliflower) — cut into florets
- 75 g [Butter](https://fridge.menu/en/i/butter)
- 150 ml [Milk](https://fridge.menu/en/i/milk) — warmed to 50°C
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground, to taste
- 150 g [Pickled beetroot](https://fridge.menu/en/i/beet)
- 1 bunch [Parsley](https://fridge.menu/en/i/parsley) — finely chopped

## Steps

1. Fry the onion in the olive oil and butter in a saucepan over medium heat for 5–7 minutes, until soft.
2. Add the thyme, paprika, tomato paste, stock, bay leaves, balsamic vinegar, lentils, mushrooms and half the cream. Stir and bring to the boil.
3. Cover and simmer for 30 minutes.
4. Meanwhile, boil the potatoes and cauliflower in unsalted water.
5. Once the potatoes are soft, drain the water.
6. Mash the hot potatoes and cauliflower with the butter, then whip on low speed with the warm milk until light and creamy.
7. Season the mash with salt and pepper to taste.
8. Remove the bay leaves from the lentils and season with salt and pepper to taste.
9. Stir the cornflour into the remaining cream and add it to the ragout.
10. Bring to the boil and cook for a few minutes, stirring, until thickened.
11. If needed, adjust the colour with caramel food colouring, a few drops at a time.
12. Serve the airy potato and cauliflower mash together with the lentils, pickled beetroot and chopped parsley.

Published 2026-10-07

https://fridge.menu/en/r/lentil-stew-fuj2pjuf

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