Spaghetti with lentils

• 1 carrot, finely chopped
• 1 onion, finely chopped
• 1 celery stalk, finely chopped
• 1 garlic clove, sliced
• 3 tbsp olive oil
• 165 g brown lentils, rinsed
• 250 g spaghetti
• 375 g marinara sauce

Instructions

1. In big pot, saute the carrot, onion, celery & garlic in olive oil on medium-low heat – ±7 min.
2. Cook lentils until tender (±20min) in a separate pot (fill pot with water until ±2cm above the lentils).
3. Break spaghetti into about 2-4cm pieces in a clean town, with the ends folded in. Cook until al dente in a separate pot. Reserve 1/2 cup of pasta water before draining.
4. Drain lentils and add them to the sauted vegetables, together with the marinara sauce. Simmer covered until lentils have blended into the sauce ±10 min. Add pasta with the reserved pasta water, season with salt and pepper & simmer for another 3 min to allow flavors to combine.
5. Serve with fresh basil.