Pasta with Lentil Sauce

Ingredients

• 1 onion
• 1 Garlic clove
• 10 g ginger
• 2 carrots
• 200 g red lentils
• 2 tbsp olive oil
• 2 tbsp Tomato paste
• 100 ml dry white wine (vegan)
• 300 ml Vegetable broth
• 1 sprig rosemary
• 1 bay leaf
• 400 g whole‑grain rigatoni (or dinkel pasta)
• Salt
• 2 tbsp ajvar (vegan)
• black pepper (ground fresh)
• sweet paprika

Instructions

1. 1.

   Peel and finely dice the onion, garlic, and ginger. Peel the carrots and cut them into about 1 cm cubes. Rinse the lentils in a sieve.

2. 2.

   Heat the oil in a pot and sauté the onion, garlic, and ginger. Add the carrots and tomato paste briefly, then deglaze with wine. Pour in the broth and add the lentils. Add the rosemary sprig and the scored bay leaf; let simmer gently for 5–8 minutes.

3. 3.

   Cook the pasta in boiling salted water until al dente.

4. 4.

   Season the sauce with salt, ajvar, pepper, and paprika, tasting as you go. Remove the bay leaf and rosemary. Drain the pasta, toss it into the sauce, and serve immediately. Garnish with fresh rosemary if desired.