Earthy Lentil Ragù with Pappardelle

1. Cook Carrots

Cut the carrots into small dice. In a deep pan, heat 3 tablespoons of olive oil over moderate heat and add the diced carrots. Cook them gently to bring out their natural sweetness.

2. Cook Onions with Carrots

Peel and finely slice the onion. Add the onion to the pan with the carrots and continue to cook until the onion turns a deep gold and the carrots are lightly browned, about 15 minutes. Slow cooking at this stage enhances the sweetness and depth of flavor in the ragù.

3. Cook Lentils

Add the rinsed Puy lentils to the pan and pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer. Let the lentils cook until they are soft, about 25 to 40 minutes. Season with salt towards the end of the cooking time.

4. Cook Pappardelle

While the lentils are simmering, bring a large pan of salted water to a boil. Add the pappardelle and cook until it is al dente. Once cooked, drain the pasta and set it aside.

5. Prepare Lentil Puree

Once the lentils are tender, remove half of the lentils and their cooking liquid from the pan and process them to a coarse puree using a blender or food processor. Return the puree to the pan to help thicken the ragù and give it a rich, hearty texture.

6. Finish Ragù

Stir in the crème fraîche and balsamic vinegar, and adjust the seasoning if necessary.

7. Serve

Divide the cooked pappardelle among warm bowls and spoon the lentil ragù over the top. Enjoy your hearty and flavorful Earthy Lentil Ragù with Pappardelle!