Marco's Lentil Bolognese

In a large pot, heat oil or water over low-medium heat.  Add finely chopped:
* onions
* carrots
* celery
for 5-10 minutes, until onions are translucent

Add lentils, fry for 30-60 seconds

Add 1/2 glass of red wine (optional).  Turn heat to high until wine is evaporated

Add Passata (tomato sauce).  Optional: for richer taste, add half a cube of vegetable broth

Turn heat back down to low-medium, and cook for 20 minutes or until lentils are soft.  If sauce thickens, add water.

Serve with linguine.  Sprinkle with grana padano cheese and basil.

Serve with red wine.