Lentil Ragu

30 mins
Serves 2
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Directions

  1. 1Drizzle good quality extra virgin olive oil into a pot on high temperature.
  2. 2Add the carrots, celery, onion, sundried tomatoes, garlic, and porcini mushroom.
  3. 3Make space in the middle for about a tablespoon of tomato paste and mix it all in.
  4. 4Add a good glug of wine and a bouquet of herbs (rosemary, sage, and bay leaves), and cook off all of the alcohol.
  5. 5Add the chopped tomatoes, a good pinch of salt, and black pepper.
  6. 6Bring the sauce back to a boiling point.
  7. 7Add the lentils and fill it up completely with water so everything is covered.
  8. 8Leave it to boil and reduce, adding more water if needed.
  9. 9After 30 minutes, the ragu is ready.
  10. 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.