Red Lentil Ragù with Homemade 'Meatballs'

40 minutes

1. In a heavy-bottomed pan, drizzle in olive oil(1 tbsp) and set to a low-medium heat. Add white onion(0.5), finely chopped, carrot(1), peeled and finely chopped, celery stalk(1), finely chopped, and a salt(1 pinch). Cook for 10 minutes until softened.
2. Add garlic cloves(5), crushed, and fresh thyme leaves(1 tbsp) and cook for a further 4 minutes.
3. Add tomato purée(2 tbsp) and cook for 5 minutes. Then add red lentils(150 g), rinsed, and plum tomatoes(400 g). Fill the empty tomato can halfway with water, swill to collect all the juices, and pour that in too. Add vegetable stock(350 ml), stir well, then bring to the boil.
4. Lower the heat and simmer for 20 minutes until the lentils are cooked and the liquid is greatly reduced. It should reach a thick-ish soup consistency.
5. Stir in red wine vinegar(1.5 tbsp) and nutritional yeast(2 tbsp), then season with salt(some) and black pepper(some) to taste.
6. Preheat the oven to 180°C. Brush plant-based meatballs(6) with a little olive oil and warm in the oven for 6 minutes.
7. Meanwhile, cook tagliatelle nests(6) in a large pot of well-salted boiling water for 1½ minutes less than the packet instructions. Once cooked, ladle the pasta straight into the ragù and stir gently.
8. Divide between bowls. Top with the meatballs, parmesan(2 tbsp), a drizzle of extra virgin olive oil(1 tbsp), freshly cracked black pepper, and fresh parsley leaves(some).