Vegetarian lentil bolognese

Ingredients for 2 servings:

• 1 onion(s)
• 300 g carrot(s)
• 1 garlic clove(s)
• 1 bell pepper(s)
• 1 stalk(s) Celery
• 2 tsp olive oil
• salt and pepper
• 1 tbsp tomato paste
• 50 ml red wine
• 150 ml vegetable stock
• 1 can tomatoes, pureed (approx. 500 g)
• 1 can Lentils, brown (approx. 800 g)
• Basil or oregano
• Parsley, chopped
• Sugar
• e.g. noodles

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel the onions, carrots, and garlic. Wash the bell peppers and celery. Rinse and drain the lentils. Finely dice the onions, carrots, bell peppers, and garlic, and slice the celery. Heat the oil in a saucepan over medium heat and sauté the vegetables for about 5 minutes. Season with salt and pepper. Stir in the tomato paste and deglaze with the wine and vegetable stock. Add the passata and lentils to the vegetables. Season with herbs and sugar to taste and simmer for about 15 minutes, stirring occasionally. Meanwhile, prepare the pasta as needed and then add it to the Bolognese.