• High speed blender

• Tomatoes
• Tomato puree
• Lentils
• Red wine
• Zucchini (courgette)
• Red bell pepper
• Onion
• Garlic
• Herbs & Spices (thyme, oregano, rosemary, black pepper, paprika, smoked paprika, salt)

Vegan 'Parmesan'

• Sunflower seeds
• Nutritional yeast
• Herbs & Spices (Black salt, garlic powder, onion powder)

Use a blender to make a smooth sauce from the tomato puree, 1 onion, garlic, red wine, the seedy part of the courgettes / zucchini (Cut the courgettes /zucchinis lengthwise in 4 pieces and then cut out the middle seedy part.), and the herbs thyme, rosemary, and oregano. Fry one onion together with some garlic in a splash of red wine for approximately 5 minutes, then add the sauce. Bring to a boil and let it simmer without a lid to reduce the volume of the sauce. Blend the lentils till they are coarsely ground and add to the pasta sauce. Once you have added the lentils, keep stirring regularly as they easily burn in the bottom of the pan. Chop the vegetables into small pieces and add the last 10 minutes of cooking. Finish of with some black pepper, salt, paprika & smoked paprika.

To make the vegan 'Parmesan', roast some sunflower seeds till browned, add to a high-speed blender together with the nutritional yeast, a healthy pinch of black salt, garlic & onion powder. Use as a topping for the pasta dish.