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Ingredients
- 1 Red Onion
- 3 cloves Garlic
- 3 Celery Sticks
- 3/4 cup Dried Puy Lentils
- 1 tin (400 g) Chopped Tomatoes
- 1/2 cup Red Wine you can substitute vegetable stock instead
- 2 tbsp Tomato Puree
- 4 Sundried Tomatoes in Oil chopped
- 1 tbsp Balsamic Vinegar
- 1 tsp Smoked Paprika
- 1 tbsp Mixed Dried Herbs
- 1 cup Basil loosely packed
- 300 g Tagliatelle gluten-free if preferred
Instructions
- Heat a tbsp of oil in a large saucepan on medium heat. Finely chop the onion and add, let cook for a few minutes and stir regularly.
- Crush the garlic and chop the celery into small pieces. Add to the onion, stir and let cook for 5 minutes.
- When the onion is soft, rinse the lentils and along with all the remaining ingredients, apart from the basil. Bring to a gentle simmer and leave for 20-25 minutes, stirring occasionally.
- After 10 minutes, cook the pasta according to packet instructions. Before draining, reserve 1/2 cup of pasta water.
- The sauce should have thickened and be dark red in colour, lentils should gave a bit of a bite to them.
- Add the pasta water to the sauce along with roughly chopped basil, stir and then add the pasta. Mix well and serve with fresh basil and vegan parmesan or nutritional yeast!