Recipe: Red Lentil Ragu Skillets

This hearty lentil recipe packs in major protein — and a ton of veggies — making it a perfect weeknight staple for you and your kids.

Ingredients

• 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)

Preparation

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.