Remove the peel from the onion and garlic and chop, clean and chop the greens, clean the bell bell pepper and cut into fine strips. Sauté everything in olive oil. Add lentils, season with crushed chili peppers, salt and pepper, fill with water and simmer on low heat until lentils are soft (40 min for normal plate lentils). In the meantime, chop zucchini and dried tomatoes, peel fresh tomatoes, remove seeds and chop. Heat olive oil in a frying pan, roast zucchini and dried tomatoes over medium heat for 5 to 10 min, add paradeis pulp of choice and fresh tomatoes, mulch for another 5 min, season with salt, season with pepper. Add this mixture and the glass of red wine to the lentils when they are soft.
Let everything simmer for another 5 to 10 min. In the meantime make the pasta, mix with the lentils and chopped sage and bring to the table. At the table, finish with grated Parmesan cheese and a drizzle of olive oil.
Our tip: use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.