Lentil Ragout

• 1 tablespoon olive oil
• 2 onions, diced
• 4 garlic cloves, minced
• 2 cups green lentils, washed and drained
• 4 cups vegetable broth or 4 cups water
• 1/2 cup fresh parsley, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon coarse salt
• 1/2 teaspoon pepper
• 12 baby turnips, about 1 1/2 inches in diameter
• 12 small carrots
• 6 green onions
• 2 cups shelled peas or 2 cups frozen peas

1. In a 3-quart saucepan over medium heat, heat oil and cook onion and garlic together for 7 to 8 minutes.
2. Add lentils, broth, parsley, oregano, thyme, salt and pepper to saucepan. Simmer 20 minutes.
3. Slice turnips in half and cut carrots into 2-inch lengths. Cut green onions into 1-inch pieces.
4. Add turnips and carrots to saucepan and cook 10 minutes.
5. Add peas and green onions and cook for 5 minutes more.

olive oil, onions, garlic, green lentils, vegetable broth, fresh parsley, oregano, thyme, coarse salt, pepper, baby turnips, carrots, green onions, peas

Taken from www.food.com/recipe/lentil-ragout-280053 (may not work)