Any color of lentils may be used in this thick vegetarian stew, but red lentils will give the dish a beautiful rich color.

Heat a medium saucepan on medium-high heat. Add the oil. Saute the onions for 2 to 3 minutes. Add the tomatoes and saute for another 3 minutes, stirring frequently. Add the water and lentils; cook until most of the water is absorbed, about 20 minutes. Stir in the thyme, garlic, salt and pepper. Ragout should be fairly thick but not dry.

• 1 teaspoon olive oil
• 1 cup chopped onions
• 6 medium tomatoes, chopped
• 5 cups water
• 1 cup raw red lentils
• 1 tablespoon chopped fresh thyme
• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper