The Back Yard Lemon Tree

In general I’m not a fan of vegetarian bolognese style pasta sauces. There are so many fantastic authentically vegetarian pasta sauces… why would you bother? However, Sydney was in the midst of a dreary midwinter slump, it was gloomy and cold outside and this slow cooked lentil ragu seemed like just thing to banish the winter dismals.

I’m glad I did, because this lentil ragu is really outstanding. It coats the pasta beautifully, has a good mouth feel and lovely depth of flavor from the slow cooked sofrito. It also tastes nothing like a meat bolognese which may be disappointing to the, I can’t believe it’s not meat, crowd but it really allows the humble lentil to shine.

It works well with pasta but would be lovely served with polenta as a kind of lentil ragu or served, as I did the second night we had it, with garlicky mashed potato, greens and a beetroot and walnut salad. You can keep it vegan or swirl a little cream or creme fraiche through for a bit more winter comfort.

If you want to up the umaimi throw in some mushrooms soaked porcini mushrooms or chopped fresh mushrooms. Finely chopped walnuts add extra protein as well as a nice textural contrast.

Lentil Bolognese Ragu

Serves 4-6

Adapted from Hetty Lui Mckinnon ABC Lifestyle

• 1/4 cup extra virgin olive oil
• 2 brown onions, diced
• 3 carrots, diced
• 3 stalks of celery
• sea salt and black pepper
• 2 teaspoons of sweet smoked paprika (optional)
• 1 teaspoon of sugar
• 4 fat cloves of garlic
• 3 tablespoons of tomato paste
• 2 teaspoons dried oregano (or 2 teaspoons of favorite dried herb mix)
• 1 cup (210g) dried green lentils
• 1 large can (800g) diced tomatoes
• 3-4 cups (750mls-1000mls) vegetable stock
• 1 tablespoon red wine vinegar

To Serve

• 500g pasta such as spaghetti, linguine or penne
• Grated parmesan cheese (vegan if desired)
• Fresh basil or parsley leaves

1. Heat a large pot to medium heat. When hot pour in olive oil then your sofrito – finely chopped onions, carrots and celery. Add 1 teaspoon of salt, a generous pinch of black pepper and 1 teaspoon of sugar. Saute, stirring frequently until vegetables are very tender, jammy and starting to caramelize. About 15 minutes.
2. Add the garlic, 2 teaspoons dried herbs and stir well through sofrito. Next add tomato paste. Saute paste and sofrito together, stirring until tomato paste darkens and gets sticky.
3. Add lentils, 3 cups of stock, diced tomatoes. (if you want to add any extra umaimi – mushrooms or walnuts add these as well) Stir well to combine. Reduce heat and simmer uncovered for 40 to 45 minutes stirring every five minutes until lentils are completely tender and sauce has reduced and thickened. If the lentils get too dry add some more stock or water. Turn off heat and add red wine vinegar.
4. Cook pasta in salted water according to packet instructions until a la dente. Reserve about a cup of pasta water and drain pasta.
5. Return pasta to pot, add enough lentil sauce to coat the pasta, loosening the sauce with pasta water to make a nice consistency. (This recipe makes a lot of sauce so you won’t need to use it all.)
6. To serve top with grated parmesan and chopped herbs.

Sauce will keep up to five days in the fridge and 3 months in the freezer.