Hearty Puy Lentil Ragu with Pappardelle
Puy lentil ragu made with soffritto, tinned tomatoes, oregano and stock cube, simmered with balsamic vinegar.
- 100 g Puy lentils, dried
- 180 g Pappardelle pasta
- 1 medium Carrots
- 1 stalk Celery stalks
- 1 small Onion
- 400 g Tinned chopped tomatoes
- 1 unit Vegetable stock cube
- 1 tsp Dried oregano
- 2 tsp Balsamic vinegar
- 20 ml Olive oil
- 2 cloves Garlic cloves
- 10 g Fresh parsley
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Add to a shopping listHow the shopping list works →- Step 1
Cook the Puy lentils according to package instructions (usually simmered for 20-25 minutes until tender but holding shape). Drain and set aside.
- Step 2
While lentils cook, prepare the soffritto: finely dice the onion, carrot, and celery.
- Step 3
Heat 10ml of olive oil in a deep saucepan or Dutch oven over medium heat. Add the diced vegetables and cook gently (sweat them) for 8-10 minutes until soft, but not browned.
- Step 4
Add the crushed garlic and oregano, cook for 1 minute until fragrant.
- Step 5
Stir in the tinned chopped tomatoes and the crumbled stock cube dissolved in 150ml of hot water. Bring to a simmer.
- Step 6
Add the cooked lentils to the sauce. Season well with salt and black pepper. Simmer gently for 15 minutes, allowing the flavours to meld. Stir in the balsamic vinegar at the end.
- Step 7
Meanwhile, cook the pappardelle pasta according to package directions until al dente.
- Step 8
Drain the pasta, reserving about 50ml of the cooking water. Toss the pasta with the ragu, adding a splash of reserved pasta water if the sauce is too thick.
- Step 9
Serve immediately, garnished with chopped fresh parsley.
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