Suzy's Soulfood

directions
1. First grind the carrots and the celerie stalks with the
food processor. If you don’t have one, you can use the a
bigger hole of a cheese grater to grind them.
2. Cut the onions fine and start roasting them on olive oil,
braise them until they become golden, than add the
grinded vegetables, steam them until they get colour
as well. Add 1 teaspoon of smoked paprika to the mix,
stirr and add the lentilles. Measure 2 times more water
than the lentilles, pour it over, add salt, pepper. 2 bay
leaves and bring it to boil. On half way you can add
the tomato passata and the red wine. Simmer, simmer,
simmer for about 20 more minutes until the alcohol
evaporates from the sauce The whole process takes
around 40 minutes on slow fire. ( If it is becoming too
thick and want to burn, just add a cup of water to it)
3. At the end add the sugar or agave and season it with
dried oregano for your taste.
4. Serve it with whole grain spagetti, black olives and
fresh roughly chopped basil leaves!
Lentilles bolognese
ingredients
2 onions
2 cloves of garlic smashed
4 carrots
2 celerie stalks
500 gr of lentilles
1 l of tomato passata
300 ml dry red wine
1 teaspoon of smoked paprika
2 bay leaves
1 big spoon of agave or raw can sugar – to take the acidity
out - optional
Salt, pepper, basil, oregano,bay leaves
Olive oil
whole grain spagetti
fresh basil and black olives to serve