Wholewheat pasta with lentil and tomato sauce

Ingredients (serves 4)

• Wholewheat pasta (dry)320 g
• Red lentils (dry)120 g
• Tinned tomatoes800 g
• Onion100 g
• Carrot100 g
• Garlic10 g
• Olive oil15 g

Also: Basil, oregano, salt

Method

1. Get ready: finely chop the onion (100 g) and garlic (10 g), and grate the carrot (100 g). Rinse the lentils (120 g) in a sieve.
2. Heat 1.5 tbsp olive oil (15 g) in a pan over medium heat. Fry the onion and carrot for 4 min, add the garlic and fry for 1 more min.
3. Add the lentils, pour in the tomatoes (800 g) and 150 ml water, add oregano and season lightly with salt. Bring to the boil over high heat (about 3 min).
4. Simmer over low heat, half covered, for 20 min until the lentils are soft. Stir now and then so nothing sticks.
5. While the sauce simmers, bring a large pan of water to the boil over high heat (about 8–10 min) and season lightly with salt.
6. Add the pasta (320 g) and cook over medium heat according to the packet, usually 9–11 min. Save a cup of the cooking water before draining.
7. Mix the pasta with the sauce, and if it's too thick, add a little of the cooking water. Sprinkle with basil and serve.