Lentil Ragu
Directions
- 1Drizzle good quality extra virgin olive oil into a pot on high temperature.
- 2Add the carrots, celery, onion, sundried tomatoes, garlic, and porcini mushroom.
- 3Make space in the middle for about a tablespoon of tomato paste and mix it all in.
- 4Add a good glug of wine and a bouquet of herbs (rosemary, sage, and bay leaves), and cook off all of the alcohol.
- 5Add the chopped tomatoes, a good pinch of salt, and black pepper.
- 6Bring the sauce back to a boiling point.
- 7Add the lentils and fill it up completely with water so everything is covered.
- 8Leave it to boil and reduce, adding more water if needed.
- 9After 30 minutes, the ragu is ready.
- 10Add pasta, a last drizzle of olive oil, and a small ladle of pasta water.
Ingredients
- drizzle good quality extra virgin olive oil
- 1 large carrot
- 2 sticks of celery
- 1 large brown onion
- 3 sun-dried tomatoes
- garlic
- 10 g dry porcini mushroom
- 1 tbsp tomato paste
- 1 sprig rosemary
- 1 sprig sage
- 2 bay leaves
- 100 ml white wine
- 400 g tin crushed peeled tomatoes or chopped tomatoes
- pinch salt
- black pepper
- 200 g green or brown lentils
- water
- 200 g linguine
- ladle pasta water
Equipment
potbouquet of herbs
Tips
- Soak lentils the night before or for at least 3-4 hours prior to cooking to make them easier to digest.
- Use brown or green lentils for this dish, as they cook in about 40 minutes.
- Serve with pasta or on its own as a lentil soup with toasted garlic bread.
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