Ingredients
- 1 large carrot
- 3 medium shallots 3
- 4 tbsps olive oil
- 2 plump cloves garlic
- 1 tbsp thyme leaves
- 15 g dried porcini
- 700 ml water just boiled
- 250 g puy lentils
- 3 heaped tbsps crème fraîche 3 heaped tbsp
- 1 tbsp balsamic vinegar
Pasta
- 250 g pappardelle 250g
- 25 g basil 25g
- 100 ml olive oil 100ml
To serve
- 1 chopped handful basil and parsley
- 100 ml olive oil 100ml
- To serve:
- 1 chopped handful basil and parsley
Servings:
Instructions
- Peel and finely dice the carrot and shallots. Warm the olive oil in a pan, add the carrots and shallots and cook over a low to moderate heat for 10 minutes or so, until the carrots are soft and the shallots pale gold. Peel and finely slice the garlic then stir into the softening aromatics with the thyme leaves and some black pepper. Keep the heat fairly low.
- Put the porcini in a pan, pour in the just-boiled water then leave to infuse for 10 minutes. Bring to the boil, then stir in the lentils. Lower the heat and leave to cook for 25 minutes, adding salt for the final 10 minutes. Stir the porcini stock into the carrots and shallots.
- Ladle half the mixture into a blender or food processor and reduce to a rough purée, then return to the pan to thicken the sauce. Stir in the crème fraîche and vinegar. Check the seasoning, then cover partially with a lid and leave on a low heat.
- Bring a large pan of water to the boil, salt it, then add the pasta and let it boil until tender and toothsome, about 9 minutes. Process the basil and olive oil to a loose green paste. Drain the pasta, return to the pan and fold in the basil oil until the pasta is evenly coated. Divide the pasta between bowls, spoon over the lentil sauce and serve with chopped herbs.
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