1. Gather the ingredients
- Gluten-free, egg-free pasta
- 1 large onion
- 2 garlic cloves
- 2 carrots
- 2 big tomatoes
- 1 stalk of celery
- A few basil leaves
- 1 spring onion
- 1/2 cup of raw sprouted lentils
- 2 glasses of water
- Salt and pepper
2. Cook the pasta
Start by cooking the pasta, the sauce will take you about the same time to make.
3. Chop away
Chop the garlic and onion, and sauté until golden in a medium-heated pan using extra virgin olive oil.
4. Chop more vegetables
Chop the tomatoes, carrots, celery and spring onions into small bites.
5. Add the celery and spring onions last
For a crunchier, spicier taste, leave the celery and spring onions raw, almost raw or slow cook.
6. The sauce
Add two glasses of water to the vegetables mix and mash them so it looks like a rich tomatoe sauce with vegetables. Mix with the pasta and add the live sprouted lentils. Buon appetito!
Photos © Ana Lisa Alperovich for Inhabitots