How To Make: Red Lentil Ragu | The Goods | CBC Life

red lentils

🥗Healthier: green lentils

💰Cheaper: brown lentils

Green lentils add more fiber while brown lentils are often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino can be more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol; white wine is often less costly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point; canola oil is typically cheaper.

Start by chopping a little bit of carrot, red pepper, and leek.

Sweat down the chopped vegetables in a skillet with olive oil to create a mirepoix.

Add dry red lentils to the skillet and coat them in oil for about 30 seconds.

Pour in a splash of white wine, using a good quality wine for flavor.

Add tomato paste, fresh rosemary, salt, and crushed tomatoes to the skillet.

Pour in about 1.5 cups of vegetable stock and stir everything together.

Let the mixture simmer for 15-20 minutes until the lentils are cooked and have absorbed the flavors.

While the ragu simmers, blanch whole potatoes in cold water, then bring to a boil until softened for a couple of minutes.

Layer the blanched potatoes, cheese, and the ragu in a skillet.

Broil the layered dish at 375°F for a few minutes until the cheese is melted and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary