Ingredients
300 g spelt or wholemeal spaghetti
200 g tomatoes, peeled and diced
3 tbsp tomato purée
1 carrot, peeled and finely diced
1 celery stalk, finely diced 1 tbsp olive oildiced
1 tbsp olive oil
150 ml vegetable stock
1 onion, finely diced
1 clove of garlic, peeled and crushed
200 g cooked lentils
1/2 tsp dried oregano, basil, rosemary
Salt

Preparation
Cook the spaghetti in a large pan in salted water according to the pack instructions.

In the meantime, heat the olive oil in a large pan and sauté the onion and garlic until translucent. Then add the vegetables and fry for three minutes. Stir in the cooked lentils and tomato purée. Deglaze with the vegetable stock and bring to the boil. Add the tomatoes and oregano and simmer everything together uncovered for about ten minutes.

Season to taste with salt and serve the lentil bolognese with the spaghetti, sprinkle with parsley and enjoy.

Tip
If desired, sprinkle with grated Parmesan at the end.

Recipe by Elisabeth Gebhart