Name: Lentil ragù with linguine
Prep time: PT15 minutes
Cook time: PT1 hour 10 minutes
Yield: 2
Ingredients: 1 large carrot; 2 sticks celery; 1 large onion; 1 large garlic; 1 tbsp tomato paste; 3 pcs sun dried tomatoes; 400 g tomatoes; 100 ml white wine; 10 g porcini mushroom; 200 g lentils; 2 leaves bay leaves; 1 sprig rosemary; 1 sprig sage; 200 g linguine

👨‍🍳 Instructions

1

I usually soak the lentils the night before or for at least 3-4 hours prior to cooking; drain before adding to the pot. In a large pot, add carrot, celery, and onion and sauté until they begin to soften. Stir in garlic and tomato paste and cook for a minute to bloom. Add sun dried tomatoes and tomatoes. Pour in white wine and rehydrate porcini mushroom in hot water; add the soaking water to the pot. Add lentils, bay leaves, rosemary, and sage. Simmer gently until the lentils are tender, about 40 minutes.
2

Meanwhile, bring a large pot of salted water to boil and cook linguine until al dente, about 9 minutes; drain. If you like, keep the ragù simmering gently while the pasta cooks.
3

To serve, portion the linguine and top with the lentil ragù, or toss the pasta with the ragù to coat.

--- title: Lentil ragù with linguine servings: 2 prep-time: 15 minutes cook-time: 1 hour 10 minutes tags: [vegan, pasta, lentils, italian-food] source: https://www.instagram.com/reel/DS4tNWRDcwM/ image: https://scontent-iad3-1.cdninstagram.com/v/t51.82787-15/608018424_18354404548205703_5575937280860688224_n.jpg?stp=cmp1_dst-jpg_e35_s640x640_tt6&_nc_cat=110&ccb=7-5&_nc_sid=18de74&efg=eyJlZmdfdGFnIjoiQ0xJUFMuYmVzdF9pbWFnZV91cmxnZW4uQzMifQ%3D%3D&_nc_ohc=nSf1atriQV4Q7kNvwGf3S1H&_nc_oc=AdmAgcDKBAsI-KNkzcOSheJHVspvZvLB4D7d952sjAA79rKOicYGIL-Iy1RB6WAm98A&_nc_zt=23&_nc_ht=scontent-iad3-1.cdninstagram.com&_nc_gid=LCwUIqq048oMQp95GE4qCw&oh=00_AfoZUrEp60K02peT_ok0mSItFwJrOOgiZN1fo3Ep4k_85A&oe=695E2614 --- I usually soak the lentils the night before or for at least 3-4 hours prior to cooking; drain before adding to the pot. In a large pot, add @carrot{1%large}, @celery{2%sticks}, and @onion{1%large} and sauté until they begin to soften. Stir in @garlic{1%large} and @tomato paste{1%tbsp} and cook for a minute to bloom. Add @sun dried tomatoes{3%pcs} and @tomatoes{400%g}. Pour in @white wine{100%ml} and rehydrate @porcini mushroom{10%g} in hot water; add the soaking water to the pot. Add @lentils{200%g}, @bay leaves{2%leaves}, @rosemary{1%sprig}, and @sage{1%sprig}. Simmer gently until the lentils are tender, about ~{40%minutes}. Meanwhile, bring a large pot of salted water to boil and cook @linguine{200%g} until al dente, about ~{9%minutes}; drain. If you like, keep the ragù simmering gently while the pasta cooks. To serve, portion the linguine and top with the lentil ragù, or toss the pasta with the ragù to coat.

Lentil ragù with linguine

🥘 Ingredients

👨‍🍳 Instructions

Cooklang source