Gochujang lentil ragù pasta

Step-by-step cooking

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1. Step 1

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   Drain and rinse 1 can cooked lentils (400 g can; about 240 g drained). Peel and finely dice ½ onion and the optional ½ small carrot into 4 mm pieces; mince 2 garlic cloves. Measure half a can chopped tomatoes (200 g). Use fully cooked canned lentils, not dry lentils.

2. Step 2

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   Bring 8 small paper cups water (1,440 ml) with ¼ teaspoon salt to a boil in a pot of at least 2.5 litres. Add 200 g short pasta, stir well during the first 2 minutes and cook for the packet time, usually 9–11 minutes, until just tender. BEFORE draining, save ½ small paper cup pasta water (90 ml). Drain without rinsing; this saved water is part of the boiling water, not extra.

3. Step 3

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   Heat 1 tablespoon oil in a wide pan over medium-low heat. Cook the onion and optional carrot for 4 minutes, stirring until softened. Add the garlic for 30 seconds, then 2 teaspoons plain gochujang for another 30 seconds. Stir continuously and lower the heat if the paste begins to catch.

4. Step 4

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   Add 200 g chopped tomatoes, all the drained lentils and optional ¼ teaspoon oregano. Simmer gently for 8–10 minutes, stirring, until the sauce thickens and a spoon leaves a brief trail. Add the reserved pasta water 1 tablespoon (15 ml) at a time only if needed; keep within the 90 ml saved in total. The lentils are already cooked and simply need heating through.

5. Step 5

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   Add the drained pasta and toss over low heat for 1–2 minutes until evenly coated. If too thick, loosen with a little of the remaining reserved water, still within the same 90 ml total. Divide between 2 bowls and serve hot. No cheese, cream or meat is needed.