Spaghetti with lentils

Ingredients for 3 servings:

• 300 g spaghetti, broken into pieces about 5-6 cm long
• 1 can of tomatoes, peeled and pureed
• 1 small garlic clove(s), finely chopped
• 60 g lentils, soaked in water overnight, drained
• 1 tsp parsley
• 1 small onion(s), finely chopped
• 1 small carrot(s), finely chopped
• 1 tbsp celery, finely chopped
• olive oil
• salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 25 minutes

Delicious pasta dish from Apulia/Italy

Sauté the garlic, onions, carrots, and celery in olive oil and deglaze with the pureed tomatoes. Fill the can two-thirds full with water and add it as well. Add the lentils, salt, pepper, and parsley. Simmer gently with the lid on for about 20 minutes. Then check that the lentils are cooked through. Season again to taste. Cook the spaghetti until al dente, drain, and return it to the pot. Add the tomato sauce to the spaghetti and stir well. Serve immediately.