Lentils Ragù

Instructions

1. • 1 onion
   • 1 carrot
   • ¼ celery
   • 150 g red lentils
   • 200 g mountain lentils

   Finely dice the onion, carrot and celery. Weigh the mountain lentils and red lentils and wash them under warm water.

2. • 2 tbsps olive oil

   Heat olive oil in a large pot and sauté onion for 5 minutes on medium heat. Add the carrot and celery and fry for another 2 minutes.

3. • 1 tbsp tomato paste
   • 100 ml red wine

   Add the lentils and stir in the tomato paste. Deglaze with a strong red wine and reduce until the alcohol has evaporated.

4. • 1 branch rosemary
   • 800 g canned tomatoes
   • 4 piches of salt
   • pepper

   Add the rosemary and fill with the canned tomatoes. Simmer for 30 to 40 minutes, stirring occasionally. When the lentils have a soft consistency, season with salt and pepper to taste.

Happy cooking and Mahlzeit!