Peel the celery and grate finely. Also grate the carrots finely, but we only wash them and do not peel them beforehand.

Finely chop the onions and rosemary. Peel the garlic cloves.

Heat the olive oil in a large saucepan. Fry the onions and whole cloves of garlic for 2-3 minutes, then add the celery, carrots and rosemary.

Fry the vegetables for about 10 minutes without getting dark. Stir more often.

Add all of the wine to the vegetables and cook for 10 minutes until it is almost completely cooked off.

Now add the tomato paste and simmer for 2-3 minutes.

Add passata and 1 liter of water to the saucepan and bring to the boil.

In the meantime, rinse the lentils under cold water and add to the boiling sauce.

Now cook the whole sauce until the lentils are soft. This takes about 30 minutes. Stir and add water if necessary.

When the lentils are soft, the sauce can be salted. Adding the salt beforehand would increase the cooking time of the lentils.