Lentil and Olive Ragu
Servings: 4
Ingredients
- 1 onion
- 2 stalks of celery
- 1 large carrot
- 1-2 tbsp olive oil
- 15 g basil stalks and leaves, chopped
- 150 ml red wine
- 400 g tin of puy lentils
- Heaped handful of pitted black olives
- 400 g tin of plum tomatoes
- 400 ml vegetable stock from a stock cube or otherwise
- 375 g spaghetti or tagliatelle
Instructions
- Finely dice the onion, celery and carrot. Heat the olive oil in a deep-sided frying pan and, once hot, add the diced vegetables. Cook over medium heat with a large pinch of salt until soft, then toss in the basil and sauté briefly.
- Pour in the wine and bring to a simmer until it has reduced by half. Drain the tin of lentils then empty them into the sauce along with the tin of tomatoes, the olives and the stock. Season generously then bring to the boil. Reduce the heat and simmer uncovered for 45 minutes to an hour until the liquid has evaporated, the lentils are soft and the sauce is thick. Taste and season with salt and black pepper if necessary.
- Ten minutes before serving bring a pan of salted water to the boil and add your dried pasta. Cook according to packet instructions until al dente. Drain and toss through the ragu.