Gluten-free pasta with red lentil ragù

Ingredients

For 1 serving

• Gluten-free pasta75 g
• Red lentils40 g
• Tomato passata150 g
• Carrots40 g
• Celery30 g
• Onion30 g
• Extra virgin olive oil1 teaspoon
• Bay leavesto taste
• Saltto taste

Contains: celery,

Method

1. Peel the carrot, wash the celery, peel the onion and chop them all finely; put the red lentils in a sieve and rinse under cold water until it runs clear.
2. Heat the olive oil in a saucepan over medium-low heat and soften the chopped vegetables for 5 minutes, stirring, until soft and the onion is translucent.
3. Add the lentils, passata, a bay leaf, a pinch of salt and about a glass of water; bring to the boil.
4. Lower the heat, cover leaving a gap and simmer for 20 minutes, stirring now and then, until the lentils have broken down and the ragù is thick; add a splash of water if it dries out.
5. Meanwhile bring plenty of water to the boil for the pasta, salt it once it boils and add the gluten-free pasta; cook for the time on the packet, stirring often, until al dente.
6. Remove the bay leaf, drain the pasta and dress it with the ragù.