Basic Lentil Pasta Sauce.

Fry onion (3), carrot (3), and pepper (1) in a large pan for 10 minutes.

Add lentils (320 g), chopped tomatoes (2 tin), passata (1 tin), cayenne (1 tsp), thyme, garlic (1), nutmeg, olives, red wine (100 ml), and water (200 ml).

Simmer for 45 minutes until the lentils disappear and the tomatoes have broken down into a thick sauce.