A lighter take on its meat-based version and full of healthy nutrition and protein. Add some vegan parmesan cheese to maximise on the flavour and creamy texture.
170g red lentils (alternatively you can use brown lentils)
1 tsp truffle oil
1 tbsp olive oil
1 fresh red chilli, deseeded and finely sliced (optional)
1 fresh fennel bulb, finely sliced
1 sprig of fresh rosemary
200ml of vegetable stock
2 cans of cherry tomatoes or chopped tomatoes
300g tagliatelle or pasta of your choice (use gluten free pasta of your choice if desired)
Fresh basil leave to serve
Vegan parmesan, grated to serve
Salt & pepper to taste
- Wash the red lentils in a large bowl, rinsing until the water runs clear. Put in a saucepan with some black pepper and 1/2 tsp of truffle oil before covering. Bring to boil before gently simmering for 5 minutes. Lentils must be tender yet not soft and mushy! Drain and rinse with cold water.
- In a large frying pan, add the oil, fennel, chilli and fresh rosemary. Cook until fennel leaves are soft (5-6 minutes).
- Add the vegetable stock and cook for a few more minutes until the stock has reduced by two-thirds.
- Add the tomatoes and lentils and simmer for 25 minutes. Season well.
- Meanwhile cook the pasta in salted water until al-dente. Drain the pasta, reserve 1/2 cup of the water.
- Add the pasta to the ragu, loosening it up with some of the pasta water, if needed.
- Serve topped with basil leaves and vegan parmesan.
Optional extras: you can use any additional vegetables you may have to fill out this dish e.g. courgettes, aubergine, peppers, fresh tomatoes (in addition to the canned tomatoes) etc.