The ultimate traybake ragù from Ottolenghi Flavour / Flavor (page 101) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • soy sauce
  • carrots
  • garlic
  • brown lentils
  • onions
  • tomato paste
  • tomatoes
  • pearl barley
  • vegetable stock
  • cumin seeds
  • dried porcini mushrooms
  • oyster mushrooms
  • white miso
  • rose harissa
  • coconut cream

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Saffron tagliatelle

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute green lentils for brown lentils, and chicken stock for vegetable stock.

  • grindabod on April 11, 2021

    This is an amazing recipe. Vegetarian recipes that mimic dishes with meat can be tricky because you'll always compare it to "the original". This meatless pasta sauce can truly trick you into thinking there's some animal protein in there; not that that's even the point: it is beautifully savoury, packed with umami and just satisfying in every way. I think the addition of a little bit of coconut cream is especially genius, it adds a lip-smacking unctuousness that is often lacking in vegetarian pasta sauces, without steering the whole dish into a tropical flavour zone. It's really easy to put together and cooking it in the oven makes it both pretty hands-off and helps develop amazing flavour. My lentils were getting pretty old so they took a bit longer to cook, so make sure to start early enough to allow for some extra time if needed.

  • Astrid5555 on October 20, 2020

    Served over tagliatelle pasta, we adults found it really delicious. The kids did not like it and complained about the aftertaste (miso & coconut). A low involvement recipe if you make it in the food processor. Looking forward to the leftovers, will try with polenta this time.

  • Apollonia on September 27, 2020

    Delicious. My lentils took an extra 15 minutes or so to cook, so it's worth testing them to make sure they're done before you turn off the oven. My only complaint was that it was a bit fatty -- possibly my own issue, as I usually reduce oil and didn't here--- but honestly I think you could cut the oil in half and not lose a thing. I had some qualms about coconut cream, but you couldn't taste the coconut, and I do think it added the sort of unctuousness that this long-time vegetarian associates with memories of short ribs. Definitely let it sit the required time; it made a huge texture difference.

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