Recipe: Red Lentil Ragu Skillets


Recipe: Red Lentil Ragu Skillets


3 tbsp olive oil
1 leek, sliced (white and light green part)
1 carrot, minced
1 red pepper, minced
2 cloves of garlic, minced
¼ cup white wine to deglaze
2 tbsp tomato paste
1 can diced tomatoes
2 cups vegetable stock
2 cups dry red lentils
2 sprigs rosemary, chopped
4 large Yukon gold potatoes
2 cups Asiago cheese, divided
salt (to taste)
pepper (to taste)


Add onion, garlic, carrot and pepper to dutch oven. Sautee in olive oil until soft (3-5 minutes). Deglaze with wine. Add tomato paste and stir for 1-2 minutes. Add diced tomatoes, chicken stock and lentils and rosemary. Season with salt and pepper. Let simmer for 20 - 25 minutes until cooked and thickened.

Scrub potatoes. Slice with a mandolin or knife about 1/4 of a cm thick. Blanch in boiling salted water for 2-3 minutes or until tender. Remove from water and let cool to room temperature.

In 4 small cast iron skillets or 1 large, layer ragu, potato, cheese and repeat until you are just over the edge.  Broil in oven for 3- 5 minutes until cheese layer is bubbly and beautiful.

Serve with Crostini or toasted Italian bread

Servings: 4 servings

Nutritional Info.

approx. Per Serving