Vegan Pasta e Lenticchie (Italian Lentil Pasta Stew)

• 3 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 2 pieces Celery
• 3 cloves Garlic
• 2 sprigs Fresh rosemary
• 500 ml Tomato passata
• 900 ml Vegetable stock
• 200 g Brown lentils
• 250 g Whole wheat pasta

1. Put a large pot over medium heat and add the extra virgin olive oil. Finely chop the yellow onion and celery, then add them to the pot and cook for 8 to 10 minutes until softened and lightly golden.
2. Crush or finely chop the garlic and stir it in for 1 minute until fragrant. Add the fresh rosemary sprigs and stir to coat in the oil.
3. Pour in the tomato passata and vegetable stock, then stir in the brown lentils. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally, until the lentils are starting to soften.
4. Stir in the whole wheat pasta and keep the pot at a steady simmer. Cook for 10 to 12 minutes, stirring often to stop sticking, until the pasta is al dente and the broth looks silky and slightly thickened.
5. Remove the rosemary sprigs and let the pot stand off the heat for 2 minutes so the pasta can finish absorbing the broth. Ladle into bowls and finish each portion with a small drizzle of extra virgin olive oil for a glossy finish.

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