Roasted Carrot and Red Lentil Ragout By NYT Cooking

Author: Molly O’Neill

Time: 1 hour 15 minutes
Yield: 6 servings

Get full recipe ๐Ÿ‘‡๐Ÿป
http://cooking.nytimes.com/recipes/9566-roasted-carrot-and-red-lentil-ragout

INGREDIENTS

1 ยฝ pounds carrots, peeled
5 tablespoons olive oil
2 ยฝ teaspoons kosher salt
Freshly ground black pepper to taste
1 medium onion, sliced thin
ยพ teaspoon ancho chili powder
ยพ teaspoon chipotle chili powder
โ…› teaspoon cayenne pepper
1 cup red lentils
5 cups chicken stock

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