Summer Lentil Ragu

I’d love to claim this as a well though-out, lighter version of our lentil ragu but, in truth, it was mostly an accident. We normally use puy lentils for this dish but bought green ones by mistake last time we went shopping, they behave in pretty much the same way but the result is less dense and altogether lighter. Vegetable stock instead of beef aids the lightening of the dish, as does the lack of hearty mushrooms. I forgot the garlic and also used white wine instead of red which likely contributed to the change in flavours too.

1 onion, finely chopped

1 stick of celery, finely chopped

1 carrot, finely chopped

1 small packet pancetta

200g green lentils

Mixed herbs (I used thyme, rosemary and parsley)

Salt and pepper

1 glass white wine

300ml vegetable stock

1 tin chopped tomatoes

Tablespoon tomato puree

Teaspoon tabasco

Fry pancetta until fat has rendered and remove from the pan. Fry onion, celery and carrot until soft. Add lentils and mix until coated, return the pancetta to the pan. Add herbs and season.

Deglaze with the wine, add the rest of the ingredients, bring to the boil, reduce the heat and simmer until cooked – I think this took about 45 minutes.