Roasted Carrot and Red Lentil Ragout

1 ½ pounds carrots, peeled

5 Tablespoons olive oil

2 ½ teaspoons salt

Freshly ground black pepper to taste

1 medium onion, sliced thin

¾ teaspoon ancho chili powder

¾ chipotle chili powder

1/8 teaspoon cayenne pepper

1 cup red lentils

5 cups stock

1. Preheat the over to 450 degrees. Lay the carrots in a roasting pan and toss with 3 Tablespoons oil. Season with 1 ½ teaspoon salt and a few grinds of pepper. Roast 20 minutes. Turn the carrots add the onion and roast 15 minutes until the carrots are brown and tender. When carrots are cool enough, cut them in ¼ inch dice.
2. Warm 2 Tablespoons oil in a saucepan. Add the carrot-and-onion mixture, the chili powder (you don’t have to use TWO different kinds, you can just use ONE different kind) and the cayenne pepper. Cook, stirring, for 1 minute. Stir in the lentils. Add the stock and simmer, stirring occasionally for 20-25 minutes, until the lentils are falling apart. Season with remaining salt and pepper to taste. Serve with rice or as a thick soup.

Yield: 6 servings