Lentil bolognese

Toast the walnuts in a dry pot over medium heat for about 2 minutes, until they smell nutty. Then transfer them to a plate.

• 20 g Walnuts

Meanwhile, while step 1 runs

Meanwhile, peel the onion and dice it finely.

• 1 Onion

Meanwhile, while step 1 runs

Peel the carrot and dice it very finely.

• 1 Carrot

Meanwhile, while step 1 runs

Rinse the celery stalk and dice it finely too.

• 1 Celery stalk

Coarsely chop the toasted walnuts and set them aside.

Heat the olive oil in the pot over medium heat. Sweat the onion, carrot and celery with 1 pinch salt for about 8 minutes, until everything is soft and lightly golden.

• 1½ tbsp Olive oil
• Salt

Meanwhile, while step 6 runs

Meanwhile, rinse the red lentils in a strainer under cold water and let them drain.

• 100 g Red lentils

Meanwhile, while step 6 runs

Peel the garlic cloves and chop them finely.

• 2 Garlic cloves

Stir in the garlic, tomato paste and oregano and toast for about 1 minute, until the tomato paste darkens and smells good.

• 2 tbsp Tomato paste
• 1 tsp Oregano

Put the lentils, diced tomatoes, broth and soy sauce into the pot. Season with salt and pepper and bring to a boil.

• 400 g Diced tomatoes
• 500 ml Vegetable broth
• 1 tbsp Soy sauce
• Salt
• Black pepper

Place the lid on at an angle and simmer over low heat for about 8 minutes, until the lentils start to fall apart. Stir now and then.

Meanwhile, while step 11 runs

Meanwhile, tear the basil leaves off the stems.

• ½ bunch Basil

Stir in the penne. They should be just covered, otherwise add a splash of water. Simmer gently for about 10 minutes, stirring often, until the pasta is soft and the sauce is thick.

• 180 g Penne

Season with balsamic vinegar, 1 pinch sugar, salt and pepper.

• 1 tsp Balsamic vinegar
• 1 pinch Sugar
• Salt
• Black pepper

Sprinkle with walnuts and basil and serve right away.