Yield: Serves 6
Chef: Chef Brian Streeter
½ lb. brown lentils
3 T. extra virgin olive oil
l large onion, minced
2 carrots, minced
2 stalks celery, minced
6 oz. cremini mushrooms, minced
4 cloves garlic, minced
¼ c. flat leaf parsley, chopped
1 c. white wine
1 c. tomato sauce
¼ c. dark miso paste
2 c. vegetable broth
1 T. fresh sage, chopped
1 piece Parmesan rind
1/3 c. whole milk
salt and pepper
1 lb. pappardelle pasta
3 T. butter, room temperature
¼ c. Parmesan Reggiano, grated
2 T. flat leaf parsley, chopped
Place the lentils in a large saucepan. Cover with cold water and bring to a simmer. Cook until lentils are tender, about 20 minutes. Add the salt and allow the lentils to cool in their broth. Heat a wide-bottom pan over medium heat. Add the olive oil to the pan along with the onion, carrot, celery, and mushrooms. Sauté the vegetables until soft. Add the garlic and parsley. Cook for a minute to soften the garlic. Add the tomato sauce, white wine and miso paste.
Cook for 5 minutes to reduce and thicken. Add the lentils and their broth, the vegetable broth,
chopped sage and the parmesan rind. Slowly simmer for 20 minutesto combine flavors. Remove the Parmesan rind and roughly puree with a handheld immersion blender. Return to the heat and add the milk. Continue cooking for another 10 minutes to thicken. Taste and adjust the seasoning with salt and pepper. Reserve. Cook the pappardelle pasta in plenty of salted boiling water according to the manufacturer’s directions. Save a cup of the pasta water. Drain and toss the pasta with the sauce, butter, and grated Parmesan. Garnish with the parsley and additional parmesan cheese.
Enjoy with a glass of Cakebread Cellars Napa Valley Merlot.
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