| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
The, Green, Gourmet |
1 |
servings |
INGREDIENTS
| 500 |
g |
Prepared tagliatelle |
| 100 |
g |
Puy lentils; (soaked overnight |
|
|
; and drained) (4 oz) |
| 2 |
tb |
Vegetable oil |
| 1/2 |
|
Onion |
| 1 |
|
Clove garlic |
| 1 |
|
Courgette; (cut into ribbons) |
| 1 |
|
Carrot; ( cut into ribbons) |
| 1 |
|
Leek; (cut into ribbons) |
| 1 |
|
Celeriac; (cut into ribbons) |
| 1/2 |
ts |
Fresh thyme |
| 1/2 |
tb |
Fresh rosemary |
| 1 |
tb |
Tomato puree |
| 6 |
|
Plum tomatoes; (ripe) |
| 2 |
|
Garlic cloves; (for the roasted |
|
|
; tomatoes) |
| 2 |
|
Red chillies |
| 50 |
g |
Butter; (2 oz) |
| 600 |
ml |
Reserved cooking liquor from the lentils |
|
|
Salt; pepper and nutmeg |
|
|
; to season |
INSTRUCTIONS
Pre heat the oven to 180°C/350°F/gas mark 4.
Blanch the vegetable ribbons for 1 minute seperately. Place lentils in cold
water, bring to the boil, reduce heat and cook until tender, reserve any
cooking liquid.
Place the tomatoes, garlic and half of the chili in a small roasting pan
and roast in oven for 45-60 minutes, until tomatoes are well cooked and
slightly charred, transfer to a blender and blitz to a fine puree, place to
one side.
Heat the oil in a pan, add the onion, garlic and remaining chili. Add the
herbs and cooked lentils, stir in the tomato puree and roasted tomato
puree. Stir in the reserved cooking liquid, bring to the boil and simmer
until the sauce is fairly thick and chunky. Season to taste.
Cook the spaghetti in boiling water (to which has been added a little oil
to prevent the pasta from sticking) until al dente.
Drain well, heat the butter, add the pasta and blanched vegetable ribbons,
season with salt, pepper and nutmeg. Pour over the lentil sauce and serve.
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