Pasta with Lentil Bolognese

Ingredients

• 350 g Champignons
• 2 Onions
• 2 Garlic cloves
• 3 Carrots
• 3 stalks Celery
• 200 g red lentils
• 2 tbsp olive oil
• 125 ml Red wine (alternative vegetable broth)
• 3 tbsp Tomato paste
• 700 g passata
• 320 g whole wheat pasta (farfalle)
• Salt
• 100 g Hard cheese (with microbial rennet; e.g. Montello)
• 4 sprigs fresh rosemary
• 4 sprigs fresh oregano
• 4 leaves fresh sage

Instructions

1. 1.

   Clean and chop the mushrooms finely. Peel the onions and garlic and chop them finely separately. Wash, peel and coarsely grate the carrots. Wash and chop the celery finely.

2. 2.

   Rinse the lentils in a sieve. Place the lentils in a small pot and cook in double the amount of water according to package instructions.

3. 3.

   Meanwhile, heat the oil in a large pot. Sauté the mushrooms and onions in it over high heat for 3 minutes. Add the carrots and celery and sauté for another 3 minutes. Reduce the heat. Deglaze with red wine, add garlic and tomato paste and fry for 1-2 minutes over medium heat. Add the lentils and passata to the sauce, stir and simmer for another 5-8 minutes, uncovered.

4. 4.

   Meanwhile, cook the pasta al dente in plenty of boiling salted water according to package instructions. Grate the cheese. Wash, shake dry and finely chop the herbs. Add the herbs to the lentil bolognese and season with salt and pepper.

5. 5.

   Drain the pasta, drain it and serve on plates. Spread the lentil bolognese over it and sprinkle with cheese. Enjoy warm.