Lentil Bolognese - The Buddhist Chef

Ingredients

• 18 oz dried rigatoni (500 g)
• 2 tbsp olive oil
• 1 chopped onion
• 3 cloves garlic, minced
• 1/2 cup tomato paste 125 ml
• 1 cup white wine 250 ml
• 1 cup crushed tomatoes 250 ml
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp cumin
• 1/2 tsp crushed red pepper
• 2 tbsp cane sugar
• 1-400 ml can brown lentils, drained
• 1 cup soy cream (Belsoy) 250 ml
• 1 340 ml jar roasted pepper, drained and crushed (optional)
• 1 tsp salt
• black pepper to taste