Monday, May 4: Lentil Ragu with Mashed Potatoes
I grew up eating (and LOVING) a lentil marinara sauce that we’d have with pasta. Tonight I made a version (adding in carrots, mushrooms, thyme, and red wine) that I ladled over super creamy marscapone-parm mashed potatoes. A lentil sauce that reminds me of my childhood + mashed potatoes = the ultimate comfort food!
Note: The mushrooms lend a lot of savory flavor to this dish, and my husband (who is not a huge fan of mushrooms) truly had NO idea they were there. (I chopped them into 1/2 inch pieces rather than leaving in full slices, which helped disguise them.) Of course, if you truly hate mushrooms or have a sensitive eater, feel free to leave them out!
First, cook your lentils. I used 1 cup of French green lentils, but normal green or brown lentils would also work well (just keep in mind the cook time will depend on lentil type). Pick through lentils to make sure there aren’t any small stones mixed in, then rinse well in a fine mesh strainer. Add lentils plus a few cups water (enough to cover by a an inch or so), plus a pinch of salt, to a medium pot and bring to a boil. Reduce heat to maintain a simmer, then cook for 20-30 minutes (or until tender but not mushy, or according to package instructions). You may need to add more water if too much evaporates/absorbs — you want the lentils to be mostly submerged in the simmering liquid. Once the lentils are done, drain and set aside.
While the lentils cook, start on the rest of your sauce. To a large Dutch oven or sauce pot, heat up a few TB olive oil over medium heat, then melt in 1-2 TB butter. Add 8 ounces of sliced or chopped mushrooms (I used Cremini/baby bella that I chopped into 1/2 inch pieces), stir to coat in the oil and butter, then leave them alone to saute for 5 or so minutes. Stir and flip over, then saute another few minutes, until nice and browned. Add 1-2 tsp dried thyme (mushrooms and thyme belong together!) and stir — it will smell amazing. Next, add 1 diced onion and 2 diced carrots, and saute 5-7 minutes. Add 3 cloves sliced garlic, a pinch of red pepper flakes, and 1-2 TB tomato paste, then cook a few minutes, stirring constantly. Deglaze the pot with about 1/3-1/2 cup of red wine (optional, but lends a lot of rich flavor — plus you get to drink the rest!); I just poured a few glugs straight from the bottle. Let simmer a minute or two, then add 1 28 oz can crushed tomatoes, plus a big pinch of salt. Fill the can about 1/4 or 1/2 way with water, swirl around to pick up any remaining tomato bits/puree, then pour into pot. Bring sauce to a boil, then reduce heat to low to maintain a simmer.
Simmer the sauce for about 10-15 minutes, then add in the cooked lentils. Stir and simmer another 10 minutes or so, while you boil the potatoes. Taste sauce and adjust for salt.
While the sauce is simmering, get your potatoes ready. Chop about 7-8 (sorry, I forgot to count!) Yukon Gold potatoes into 1-inch cubes, then add to a pot and cover with cold, salted water. Bring to a boil, and cook for 10-15 minutes, or until soft and easily pierced with fork. Drain water, then place pot back over low heat for a minute or two, stirring constantly, to let any extra water steam away. Take off heat, do a coarse mash, then add in a few big spoonfuls of marscapone (~4 oz), about 1/2 cup of whole milk, 1/2 cup of grated parm, and a big pinch of salt. Mash well until combined and creamy, tasting often to adjust for marscapone and parm for flavor, or milk for richness and moisture. Do a final taste and season with more salt if necessary.
To serve, add mashed potatoes to bowls, then top with the lentil sauce.