Ingredients
1 onion
2 cloves of garlic
1 large carrot
1 stalk of celery
200 g mountain or plate lentils
1 tbsp olive oil
3 tbsp tomato paste
800 ml vegetable stock
800 g peeled or strained tomatoes
280 g spelt or wholemeal spaghetti
Oregano
Basil
Rosemary
Salt, pepper

Preparation
Peel and finely dice the onion and garlic. Wash and chop the carrot and celery. Rinse the lentils in a sieve.

Heat the olive oil in a large pan. Sauté the vegetables over a medium heat for approx. 5 minutes. Briefly fry the garlic and add the tomato purée. Add the lentils and deglaze with the vegetable stock and tomatoes. Bring to the boil briefly, then simmer over a low heat with the lid on for approx. 30 minutes until the lentils are cooked.

In the meantime, cook the wholegrain spaghetti in salted water according to the packet instructions. Season the bolognese generously with herbs and flavour with salt and pepper.

Strain the spaghetti, divide between the plates, top with the sauce and, if desired, enjoy with freshly grated Parmesan cheese.

Tips
- For more variety, add other vegetables: for example, sauté finely diced courgettes or mushrooms.
- If you are already hungry, use red lentils. The cooking time is reduced to about 15 minutes.

Recipe from Eat right from the start! © AGES, BMSGPK & DVSV