Kimchi Lentil Ragu Tagliatelle
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 11
About this dish
Lentils simmered for about 30 minutes in tomato and vegetable stock stand in for ground meat, giving the ragu a similar small, chewy grain without any meat at all.
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Finely chopped onion, carrot and celery are sweated rather than browned, and the kimchi only joins in the final minutes so its sour bite stays distinct. Broad tagliatelle carries the thick sauce.
Ingredients
Instructions
- 1
Rinse 160 g brown lentils, soak them for 15 minutes, then drain well so the ragu does not start watery.
Finely chop 180 g aged kimchi and reserve 2 tablespoons of its juice for seasoning later.
- 2
Finely dice 120 g onion, 80 g carrot, 60 g celery, and 3 garlic cloves before heating the pan.
Keep the pieces small and even so they soften into the sauce instead of staying chunky.
- 3
Warm 2 tablespoons olive oil over low heat and cook the diced vegetables for about 6 minutes.
Stir often and aim for translucent, sweet aromatics rather than browning, which can make the base taste harsh.
- 4
Add the drained lentils, 450 g tomato puree, 300 ml vegetable stock, and 1 teaspoon sugar.
Simmer gently over low heat for about 30 minutes, stirring occasionally, until the lentils soften and the sauce thickens.
- 5
When the lentils are tender, stir in the chopped aged kimchi and the reserved 2 tablespoons kimchi juice.
Simmer for 5 more minutes only, keeping the fermented bite clear and preventing the kimchi from breaking down too much.
- 6
Cook 360 g tagliatelle in salted water until al dente, then transfer it to the ragu.
Toss for 2 minutes, loosening with small splashes of pasta water until the sauce clings to every ribbon, then serve immediately.
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