Pappardelle al Ragù di Lenticchie

Ingredients

• 3 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 150g green lentils
• 1 carrot, diced
• 1 celery stalk, diced
• 200g crushed tomatoes
• 300ml vegetable broth
• 2 tbsp tomato paste
• 1 bay leaf
• 200g pappardelle pasta
• salt, pepper, and fresh parsley to taste

Method

1. Heat olive oil and sauté onion and garlic until fragrant (2 min).
2. Add carrot and celery, cook until soft (5 min), then stir in tomato paste and cook for 1 min.
3. Add lentils, crushed tomatoes, broth, and bay leaf; simmer for 20 min until lentils are tender.
4. Cook pappardelle according to package directions, drain, and toss with the ragù.
5. Season to taste and finish with fresh parsley.