Lentil Bolognese

Wash your lentils in a bowl and cover with water for 30 minutes.
200 g dried red lentils
Finely dice your onion, celery, and carrot, and mince your garlic.
Heat the tablespoon of oil in a heavy-bottomed pan and saute the onion, celery, and carrot for 8 minutes until soft and translucent.
2 tablespoon olive oil, 1 white onion, 1 carrot, 2 celery sticks
Add the minced garlic, cook for another minute, then add the tomato paste and cook for 2-3 minutes.
2 cloves garlic, 3 tablespoon tomato paste
Add the red wine to deglaze the pan and allow it to cook down for 5 minutes or so, continuing to stir the mixture. Use your wooden spoon to scrap down the bottom of the pan.
80 ml red wine
Add the herbs and stir them into the sauce.
1 teaspoon salt, 1 teaspoon Italian seasoning, 0.5 teaspoon dried thyme, 0.5 teaspoon dried rosemary, 0.5 teaspoon black pepper
Add your soaked lentils (drained), vegetable stock, bay leaves and chopped tomatoes.
2 bay leaves, 500 ml vegetable stock, 400 g chopped tomatoes, 200 g dried red lentils
Place the lid on your pan and cook for 40 - 45 minutes, stirring occasionally. If the ragu gets too thick, add a splash more water if needed.
Meanwhile, cook your pasta according to the package instructions.
300 g tagliatelle pasta
Stir the cooked pasta into the lentil bolognese along with 2 tablespoons of the strarchy pasta water until the pasta is fully coated in the sauce.
Plate up and top with the fresh basil.
10 g fresh basil