METHOD:

Hydrate the lentils for about an hour, prepare a little vegetable broth with 1 onion, 1 carrot, 1 celery stick and keep it aside. Finely chop the other remaining vegetables. In a saucepan, gently fry the garlic (to be removed later) with 4/5 tablespoons of extra virgin olive oil, the previously chopped vegetables and the bay leaf.  Deglaze with a glass of wine, add the tomato pulp, and after 5 minutes add the lentils and a sprinkling of nutmeg, a little vegetable broth to cover. About 1/2 hour after boiling, add the salt and vegetable broth little by little if necessary. Finish cooking by adding a pinch of chilli. The lentils should be soft, not soupy. Then cook the tagliatelle in abundant salted water, sauté in the sauce and add a sprinkling of pepper.