Recipe: Red Lentil Ragu Skillets
A Meatless Monday favourite
This hearty lentil recipe packs in major protein — and a ton of veggies — making it a perfect weeknight staple for you and your kids.
- 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. Sauté 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 ¼ 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.