Details
35 min
vegan
Method
Boil lentils in 250 ml of water for 5 minutes and allow them to swell.
In the meantime, peel carrots, clean and wash celery, peel onion and dice everything into small cubes.
Heat olive oil and sauté onions until translucent. Add the vegetables, then add tomato pieces, tomato paste and spices as well as broth and wine. Let sauce simmer gently.
Drain lentils and mix in. Simmer gently for 15 minutes. Season to taste with spices. Serve garnished with basil. This sauce is delicious over Rapunzel Emmer spaghetti.
Ingredients
- -
- 150 g red lentils
- 200 g carrots
- 200 g celery
- 2 onions
- 3 tbs Rapunzel olive oil extra virgin
- 330 g Rapunzel pizza tomatoes
- 2 tbs Rapunzel tomato paste
- 250 ml Rapunzel vegetable bouillon
- 3 tbs Rapunzel merlot DOC Venezia
- 1 tsp each basil, thyme, oregano
- to seasoning: Rapunzel herb salt
- a few leaves of basil
- Rapunzel Emmer wheat spaghetti semola
