“Lentils like these have long been a pasta sauce in my house, the ingredients in the main recipe are based on my ragu and I’m equally happy with either, but we now eat lentils more often than we do mince. Their flavour is forward to the point of being brazen and they’ll stand out in pasta, pies, with any spice you care to add, and they can be the base for fritters. The lentil recipe is vegetarian but like all of my vegetable recipes, it’s not a case of making them less or more special than meat; I treat all ingredients the same, these recipes are delicious first and vegetarian second. When I serve lentils like this, meat eaters or not, everyone has loved them.”
By Alex Mackay
Serves 6, 1 hours and 20 minutes
Serve with Pasta. Grains like freekeh, spelt, whole-wheat giant couscous. Potatoes. Couscous.
Prep Ahead The lentils can be cooked 2-3 days ahead and refrigerated. They can also be frozen.