Creamy Lentil Skillet Pots with Roasted Pumpkin, Spinach, and Rosemary Cheese Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   Place the pumpkin on a baking tray and toss it with 1 tablespoon olive oil, half of the salt, 1/4 teaspoon black pepper, and the smoked paprika. Roast for 20 minutes at 220 °C / 425 °F, until tender and browned at the edges.

3. 3

   While the pumpkin roasts, heat the remaining tablespoon of olive oil in a large oven-safe skillet or casserole over medium heat. Add the onion and cook for 5 minutes until softened.

4. 4

   Add the garlic, dried oregano, and half of the rosemary. Cook for 1 minute, stirring, until fragrant.

5. 5

   Stir in the crushed tomatoes and vegetable broth. Cook over medium heat for 5 minutes so the sauce reduces slightly.

6. 6

   Add the cooked lentils, heavy cream, remaining salt, remaining black pepper, and lemon zest. Cook for 3 minutes, stirring gently.

7. 7

   Add the fresh spinach in batches and cook for 1 to 2 minutes until wilted. Fold in the roasted pumpkin carefully so it does not break apart too much.

8. 8

   In a small bowl, mix the mozzarella, Parmesan, and the remaining rosemary. Sprinkle this mixture over the skillet, or divide the stew into 4 individual oven-safe ramekins and top with the cheese mixture.

9. 9

   Bake at 220 °C / 425 °F for 8 to 10 minutes, until the cheese is melted and golden. For deeper color, broil for 1 to 2 minutes, watching closely.

10. 10

    Let rest for 5 minutes before serving so the sauce can settle and the cheese crust can set slightly.