An everyday classic with a vegetarian twist full of vegetables and flavourful spices and herbs – perfect for the dining table.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 3 carrots
- 2 celery sticks
- 2 onions
- 2 cloves of garlic
- 250 g red lentils
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tsp dried thyme
- 4 bay leaves
- 250 ml red wine (optional)
- 140 g tomato paste
- 2 cans of peeled tomatoes
- 150 ml stock (you can use water and half a stock cube)
- Salt and pepper
- 2 tbsp olive oil
- Balsamic vinegar to taste
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Method
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1Peel the carrots, rinse the celery sticks, and peel onion and garlic. Add to a food processor and mix or grate the carrots and chop the onion, garlic, and celery finely.
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2Heat the olive oil in a large heavy-bottom pot and sauté the vegetables with the dried herbs until tender and fully cooked. Season with salt and pepper.
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3Add red lentils and heat through. Add red wine and boil until the liquid is almost completely evaporated. Then add the tomato paste and roast for 2-3 minutes.
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4Add peeled tomatoes and stock (if you use tomato passata, then omit stock). Season with salt and pepper.
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5Bring to a boil and turn the heat down to a simmer. Let the dish simmer for about 15 minutes, then season the sauce to taste. Serve with fresh pasta and top with grated cheese and fresh basil.
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6Tip: You can add 2 sprigs of rosemary and 2 star anise for extra flavour.
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