Rigatoni with Lentil and Red Wine Ragù

Ingredients

• 1 can of lentils ((400 g, rinsed and drained))
• 2 tablespoons olive oil
• 1 onion (finely chopped)
• 2 cloves of garlic (minced)
• 2 carrots (diced)
• 2 celery stalks (diced)
• 200 ml dry red wine ((choose a good quality wine))
• 1 can of crushed tomatoes ((400 g))
• 1 tablespoon tomato paste
• 350 ml vegetable broth
• 1 teaspoon Herbes de Provence
• 1 bay leaf
• 1 tablespoon tamari or soy sauce ((optional, for added umami))
• Salt
• pepper
• 300 g rigatoni ((or other short pasta))
• A pinch of salt for the cooking water
• A few fresh basil leaves or dried herbs
• Vegan parmesan for sprinkling