Lentil Bolognaise From 'Eat: The Little Book Of Fast Food'

• 2 carrots
• 3 tablespoons of olive oil
• 1 onion
• 1 cup (200g) Puy lentils, rinsed if necessary
• 4 cups (1 liter) of vegetable stock
• 10 ounces (300g) pappardelle
• 2 tablespoons of creme fraiche
• 1 tablespoon of balsamic vinegar
• Salt

1. Cut
2. into small dice, peeling themif you wish, then leave them to cook overmoderate heat in
3. in a deep pan. Peel and finely slice
4. add to the pan, and cook for a good 15 minutes, till the onion is deep gold and the carrots lightly browned.
5. Add
6. rinsed if necessary, into the pan, then pour in
7. and bring to a boil. Lower the heat so the liquid simmers and leave to cook until the lentils are soft-anything from 25 to 40 minutes. Season with salt toward the end of cooking.
8. Put a large pan of water on to boil for the pasta and salt it
9. generously. Cook
10. in it until al dente.
11. While the pasta cooks, remove half the lentils and their liquid and
12. process to a coarse puree in a blender or food processor. Return them to
13. the pan and stir. Mix in
14. and
15. and check the seasoning. Bring almost to a boil.
16. Drain the pasta, divide among warm bowls, then spoon over the
17. lentil ragu.

carrots, olive oil, onion, puy lentils, liter, crueme fraueeche, balsamic vinegar, salt

Taken from www.seriouseats.com/recipes/2014/10/lentil-bolognaise-from-nigle-slater-eat-the-little-book-of-food.html (may not work)