Lentil Bolognaise

2

Worth another look at this one!

From Alfredo's With Love

Lentil Bolognaise

It was Nigel Slater’s birthday yesterday and I wanted to cook one of his newer dishes to mark the occasion. His writing, his cookery programmes and his approach to all things food is so encouraging and inspiring to writers like myself. The way he creates dishes like this one has given me so much confidence in creating my own recipes.

Hey, ok, enough of the eulogising!

This is a really tasty dish and a fab way to eat lentils.

For 4

2 carrots finely diced
1 onion finely sliced
3 tbsps of olive oil
230 gm Puy lentils (or any green ones will do if you cannot get Puy)
1 litre of chicken stock or veg stock
400 gm pappardelle or tagliatelle pasta
2 tbsps crème fraîche
1 tbsp balsamic vinegar
50 gm lardons – you could leave these out if you wish – esp. vegetarians!

Heat the oil…

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2 thoughts on “Lentil Bolognaise

  1. The du Puy lentils are a great choice for the bolognaise, I’m definitely going to do this next time we have our vegetarian friends over for dinner! I use puréed red lentils a lot instead of flour in sauces like béchamel, it makes an amazing cheese sauce to AND it’s fabulous for thickening soups and stews instead of flour.

    Like

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