1 kg whole wheat pasta, or pasta of your choice
1-2 onion, chopped
3-4 cloves garlic
2-5 stalks celery, chopped
500 g carrots, diced
Salt and pepper, to taste
2 tbsp Italian herbs
2 tbsp tomato paste
3-4 tbsp balsamic vinegar
700g can diced tomatoes
350 g red lentils
700 ml vegetable stock
70 g walnuts
Garnish with:
Fresh parsley
Nutritional yeast flakes
1.Cut the onion and garlic super small. (Eventually with the mixer.)
2.Sauté the onion and garlic in a little oil for 2-3 minutes.
3.Cut the carrot and celery also very small with the mixer and then add them and the herbs to the pan. Cook for 4-5 minutes.
4.Add the tomato paste and a splash of water and mix it into the vegetables. Then pour in the balsamic vinegar. Mix well again.
5.Wash the lentils.
6.Reduce the heat. Add the diced tomatoes, lentils, and vegetable stock to the pan and bring to a boil. Simmer the sauce for about 30 minutes, until the vegetables and lentils are tender.
7.Meanwhile start cooking the pasta or spaghetti according to the package directions.
8.Add chopped walnuts and fresh parsley during the last 5 minutes.
9.Serve the spaghetti with the sauce and garnish with nutritional yeast, and/or additional herbs, if you want