Lentil Bolognese

Ingredients for 4 servings:

• 1 bunch of soup vegetables
• 2 onions
• 4 tbsp olive oil
• Salt
• pepper
• Sugar
• 5 tbsp ajvar
• 1 tbsp tomato paste
• 1 tsp oregano, dried
• 100 ml red wine
• 125 g lentils
• 500 ml broth
• 400 g tagliatelle or pasta of your choice
• 30 g Parmesan, sliced
• 1 tbsp parsley, freshly chopped

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Clean and wash the soup vegetables and dice them into approximately 1/2 cm cubes. Peel and finely dice the onions. Sauté everything in hot olive oil. Season generously with salt, pepper, and a little sugar. Add the ajvar, tomato paste, and oregano and fry briefly. Pour in the red wine and stock, then add the lentils. Bring to a boil, cover, and simmer over medium heat for 20 to 25 minutes, stirring occasionally. Cook the tagliatelle in boiling salted water according to the package instructions. Adjust the seasoning to the lentil sauce if desired. Drain the pasta, toss it into the sauce, and serve sprinkled with the Parmesan cheese and parsley.