250 g of lentils (I use those from Castelluccio) 3 tablespoons of extra virgin olive oil 1 stick of celery 1 carrot 1 golden onion 1 bay leaf 1 coffee cup of dry white wine 1 tablespoon of tomato paste 500 g of tomato puree 500 ml of vegetable broth salt pepper
Today's proposal is a comforting warm and soft dish, which satisfies and amazes with its full flavor, texture and intensity. The lentil ragù follows the methodology of preparation of the meat one, but it does not even have the shadow of it. Try it with polenta, but also to season fresh pasta: I love it! And you, how is your relationship with legumes?
Mine, rather complicated. They have never been part of the cooking repertoire proposed by my family and, apart from pinto beans, I have never seen so much variety at meals in restaurants or in families of friends. I digest them little and badly, but I'm trying to introduce them in small quantities to "learn": I prefer them in soups, combined with vegetables.
Read the packaging of your lentils and find out if they need to soak: if so, follow the instructions and leave them to soak for the indicated time. Clean the celery, carrot and onion and cut everything into small pieces. Sauté them over low heat in a saucepan with a couple of tablespoons of oil and when they have become translucent, add the bay leaf and the drained lentils and sauté for a few minutes over medium heat. Add the white wine and let it evaporate. Add the tomato paste, the puree, the broth, salt and pepper then cover and cook over low heat for at least 1 hour and a half or 2. It is cooked when the lentils are tender and the lentil ragout is creamy and thick.
