Lentil Vegetable Bolognese

Ingredients

• 150 g celery (2 stalks)
• 175 g carrots (2 carrots)
• 100 g Onions (2 onions)
• 3 cloves garlic
• 3 tbsp olive oil
• Salt
• Pepper
• 2 tbsp ajvar
• 1 tbsp Tomato Paste
• 650 ml vegetable broth
• 2 tbsp Red wine vinegar
• 125 g Puy lentils
• 350 g Whole wheat pasta
• 0.5 bunch Parsley (10 g)
• 30 g Parmesan

Instructions

1. 1.

   Wash, clean and optionally thread the celery. Wash, peel and very finely dice the carrots, and do the same for both.

2. 2.

   Peel and finely dice the onions and garlic.

3. 3.

   Heat olive oil in a heavy pot. Sauté the celery, carrots, onions and garlic over medium heat for 7-8 minutes. Season generously with salt and pepper.

4. 4.

   Add ajvar and tomato paste and sauté for 1 minute.

5. 5.

   Mix 150 ml of vegetable broth with vinegar and deglaze the vegetables with the liquid, letting it reduce almost completely.

6. 6.

   Add lentils and the remaining vegetable broth, bring to a boil and simmer covered over medium heat for another 20 minutes, stirring occasionally.

7. 7.

   Meanwhile, cook the pasta in boiling salted water according to package instructions. Wash, spin dry, pluck the leaves from the parsley and finely chop them. Grate the Parmesan.

8. 8.

   Season the lentil-vegetable bolognese if necessary. Drain the noodles, mix them with the sauce and sprinkle with Parmesan and parsley.