Lentil Bolognaise From 'Eat: The Little Book Of Fast Food'

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   Cut

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   into small dice, peeling themif you wish, then leave them to cook overmoderate heat in

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   in a deep pan. Peel and finely slice

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   add to the pan, and cook for a good 15 minutes, till the onion is deep gold and the carrots lightly browned.

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   Add

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   rinsed if necessary, into the pan, then pour in

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   and bring to a boil. Lower the heat so the liquid simmers and leave to cook until the lentils are soft-anything from 25 to 40 minutes. Season with salt toward the end of cooking.

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   Put a large pan of water on to boil for the pasta and salt it

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   generously. Cook

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    in it until al dente.

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    While the pasta cooks, remove half the lentils and their liquid and

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    process to a coarse puree in a blender or food processor. Return them to

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    the pan and stir. Mix in

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    and

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    and check the seasoning. Bring almost to a boil.

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    Drain the pasta, divide among warm bowls, then spoon over the

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    lentil ragu.

* Per serving · 4 servings · Values may vary.

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