Ingredients

• 2 TBSP olive oil
• 1 small red onion finely diced
• 3 large garlic cloves crushed
• 1 carrot finely diced
• 1 stalk of celery finely diced
• cherry tomatoes halved (optional)
• 1/4 cup of dry small lentils cooked
• 6 sun-dried tomatoes, soaked in hot water and then diced (no need to soak them if they're preserved in oil)
• fresh basil (optional)
• 3 to 6 TBSP pasta sauce
• 1 TBSP balsamic or red wine vinegar
• salt & pepper to taste
• 1-2 TSP of sugar, if needed

Instructions

1. Place the sun-dried tomatoes in a small bowl with hot water.
2. Cook the green lentils according the package's instructions.
3. Cook the pasta according to the package's directions, drain and set aside.
4. While the pasta is cooking, heat up olive oil in a large frying pan and fry diced onion on low heat until soft. Next, add in diced carrot, celery, and crushed garlic and fry until soft, stirring frequently.
5. Chop up the sun-dried tomatoes and add them to the frying pan.
6. Move the mixture to the side and cook the cherry tomatoes for about 1 minute, then add the cooked lentils, pasta sauce, and vinegar. Season with salt & pepper. Add the sugar, if needed.
7. Add the cooked pasta to the pan and toss it in the sauce, letting it warm up for a minute before serving.
8. Garnish with fresh basil and vegan parmesan (optional).