Method
Boil lentils in 250 ml of water for 5 minutes and allow them to swell.
In the meantime, peel carrots, clean and wash celery, peel onion and dice everything into small cubes.
Heat olive oil and sauté onions until translucent. Add the vegetables, then add tomato pieces, tomato paste and spices as well as broth and wine. Let sauce simmer gently.
Drain lentils and mix in. Simmer gently for 15 minutes. Season to taste with spices. Serve garnished with basil. This sauce is delicious over Rapunzel Emmer spaghetti.
