2-3 Tbs olive oil
1 large onion, peeled and coarsely chopped
3 garlic cloves, peeled and crushed
2 large carrots, peeled
2 sticks celery, rinsed
4 Tbs green olives, stones removed and slightly bruised
1 Tbs fresh basil (or 1 tsp dried)
1 Tbs fresh oregano, rosemary or marjoram (or 1 tsp dried)
125 ml red wine
100 g uncooked beluga lentils, rinsed
400 ml vegetable stock (or water)
2 bay leaves
2 x 400 g tins crushed tomatoes
Sea salt and freshly ground black pepper
Pasta of choice (lentil flour spaghetti is used for this recipe)
Vegetarian Parmesan style cheese or vegan cheese
Heat the oil in a large saucepan on medium heat. Add onion and garlic and sauté for a few minutes. Meanwhile, chop one of the carrots and the celery into 1 cm chunks and add them to the pan along with olives and dried herbs (if using). Let soften for a couple of minutes, add the red wine and let cook until the alcohol evaporates.
Add lentils, half of the vegetable stock, bay leaves, tinned tomatoes, fresh herbs (if using), salt and pepper. Grate the remaining carrot and add it as well. Bring to the boil, reduce the heat and let simmer for 30 minutes or until the lentils are cooked, stirring from time to time as not to burn the base of the sauce. Add the remaining stock or water, little by little, to loosen the sauce whenever it is looking dry. Taste and adjust spices to your preference.
Cook your pasta of choice. Serve the sauce stirred through the pasta, topped with a sprinkling of grated cheese, fresh parsley or other herbs and a drizzle of oil.
Credits: Green Kitchen Stories