Pappardelle with Slow-Braised Lentils, Tomato & Rosemary
Lentils braised with tinned tomatoes, rosemary and bay, spooned over al dente pappardelle and finished with parmesan and thyme.
- 100 g dried pappardelle or tagliatelle
- 80 g brown or green lentils, rinsed
- 200 ml tinned chopped tomatoes
- 150 ml vegetable stock
- 2 sprigs fresh rosemary sprigs
- 1 leaf bay leaf
- 20 ml extra virgin olive oil
- 2 tsp balsamic vinegar
- 1 pinch sea salt and black pepper
- 30 g parmesan cheese, finely grated
- 5 g fresh thyme leaves
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Add to a shopping listHow the shopping list works →- Step 1
Heat olive oil in a heavy-bottomed pan over medium heat. Add lentils and toast gently for 2 minutes, stirring occasionally.
- Step 2
Pour in tinned tomatoes and vegetable stock. Add rosemary sprigs and bay leaf. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 25–30 minutes, stirring occasionally, until lentils are tender and sauce has thickened. Season with salt, pepper, and balsamic vinegar.
- Step 3
Meanwhile, bring a large pot of salted water to a rolling boil. Add pappardelle and cook according to packet instructions until al dente (typically 10–12 minutes). Drain, reserving a small cup of pasta water.
- Step 4
Remove rosemary sprigs and bay leaf from the lentil sauce.
- Step 5
Place cooked pasta in a serving bowl. Top with the braised lentil ragù. Add a splash of reserved pasta water if the sauce seems too thick.
- Step 6
Finish with a drizzle of extra virgin olive oil, grated parmesan, and fresh thyme leaves. Serve immediately.
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