John Myers
Ingredients for 4 servings:
- 400 g pasta, e.g. Rigatoni
- 1 carrot(s)
- 1 onion(s)
- 2 stalk(s) Celery
- 4 garlic cloves
- 3 tbsp tomato paste
- ½ tsp chili flakes
- 100 ml red wine, dry
- 250 g lentils, black
- 600 ml vegetable stock
- 400 g tomatoes, chopped
- 1 tbsp soy sauce
- ½ tsp salt
- 1 tsp oregano
- 1 tsp basil
- pepper
- Parmesan rind, optional, then no longer vegan
- 4 tbsp olive oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 35 minutes
Peel and dice the carrot and onion. Wash and dice the celery. Heat the olive oil in a saucepan and fry the finely chopped vegetables for about 10 minutes, seasoning with salt. Stir occasionally. Press in the peeled garlic. If you like, you can also dice or slice it. Add the tomato paste and chili flakes. Continue frying for about 5 minutes. The tomato paste should darken slightly. Deglaze the pan with the wine. Your favorite wine is best; however, dry wines are excellent for cooking. Simmer the wine for 2-3 minutes. Add the lentils, broth, canned tomatoes, soy sauce, and seasonings. If you like, you can optionally add the Parmesan rind at this point, but this will make the dish unvegan. Simmer the sauce over low heat with the lid closed for 45-50 minutes, stirring occasionally. If the liquid is too low, add water. Cook the pasta until al dente. Before draining, set aside a cup of pasta water. Remove the Parmesan rind. Add the pasta to the sauce and the pasta water. Finally, mix everything together and serve.
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