Lentil ragù with linguine

🥘 Ingredients

• carrot 1 large
• celery 2 sticks
• onion 1 large
• garlic 1 large
• tomato paste 1 tbsp
• sun dried tomatoes 3 pcs
• tomatoes 400 g
• white wine 100 ml
• porcini mushroom 10 g
• lentils 200 g
• bay leaves 2 leaves
• rosemary 1 sprig
• sage 1 sprig
• linguine 200 g

1. 1

   I usually soak the lentils the night before or for at least 3-4 hours prior to cooking; drain before adding to the pot. In a large pot, add carrot , celery , and onion and sauté until they begin to soften. Stir in garlic and tomato paste and cook for a minute to bloom. Add sun dried tomatoes and tomatoes . Pour in white wine and rehydrate porcini mushroom in hot water; add the soaking water to the pot. Add lentils , bay leaves , rosemary , and sage . Simmer gently until the lentils are tender, about 40 minutes .
2. 2

   Meanwhile, bring a large pot of salted water to boil and cook linguine until al dente, about 9 minutes ; drain. If you like, keep the ragù simmering gently while the pasta cooks.
3. 3

   To serve, portion the linguine and top with the lentil ragù, or toss the pasta with the ragù to coat.