• Ingredients
• 2 tablespoons Bionaturae Extra Virgin Olive Oil
• 1 medium yellow onion, small dice 
• 2 medium carrots, small dice 
• 1 teaspoon dried herbs of choice (basil, thyme, herbs de Provence) 
• 1 tablespoon Bionaturae Tomato Paste 
• ¼ cup white wine 
• 1 (28-ounce) can Bionaturae Crushed Tomatoes 
• 1 tablespoon sugar 
• 1 cup cooked green or brown lentils 
• 1 (8.8) ounce package Bionaturae Egg Tagliatelle  
• Parmigiano Reggiano, optional garnish  

1. Instructions
2. Heat a medium pot over medium-low heat. Once hot, cover the bottom of the pot with olive oil. Once oil is hot, add onion and a big pinch of salt. Let sauté until translucent, about 10 minutes, stirring often.
3. Add carrots and herbs; sauté another 10 minutes. Add tomato paste and stir until paste is well incorporated, about 1 minute. Add white wine to deglaze. Stir often until wine is cooked off, about 5 minutes. 
4. Add tomatoes and sugar. Simmer on low for 30 minutes, stirring often. Add cooked lentils and salt to taste. Meanwhile, cook pasta according to package directions. Pour sauce over cooked pasta and garnish with Parmigiano if desired.  

Makes 4 large servings