Bolognese with pappardelle noodles (Image: Getty)
Vegetarian dishes can be tasty, nutritious and filling – especially if you recreate from British chef
“Lentils are the perfect alternative to meat in a traditional ,” the chef revealed.
Describing his lentil as wonderfully “hearty”, he pairs the lentils with pappardelle pasta.
“But you could use tagliatelle, penne, farfalle or any pasta shape that you prefer,” added.
Here’s how to recreate his lentil Bolognese with the “basic soffritto ingredients of onion, celery and carrot”.
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Lentil Bolognese
Serves: six people
Ingredients:
280g dried brown or green lentils
Five tbsp extra virgin olive oil, plus extra for drizzling
One small onion, finely chopped
One celery stalk, finely chopped
One small carrot, finely chopped
100g pumpkin flesh, finely chopped
Two garlic cloves, whole, peeled and crushed
200g chestnut button mushrooms, thinly sliced
Two bay leaves
400ml tomato passata (strained tomatoes)
900ml hot vegetable stock (or use a stock cube)
500g dried pappardelle pasta
Rustic bread, to serve (optional)
Sweat the onions, carrots and celery first (Image: Getty)
Method
Heat the olive oil in a pan, then sweat the onion, celery, carrot, pumpkin and garlic on a medium heat for a couple of minutes. Stir in the rinsed lentils, mushrooms and bay leaves and cook for a around two minutes.
Add the passata and stock, bring to the boil, then lower the heat and gently simmer for about one hour, until the lentils are cooked.
Near the end of the cooking time, bring a large pot of salted water to the boil and cook the pasta until al dente.
Using tongs, transfer the pasta to the lentil ragu, mixing well. Remove from the heat and serve with bread, a drizzle of olive oil and some chilli flakes.