Rinse the lentils in cold water and drain.
Finely chop the onion and garlic cloves, and dice the carrots.
In a pan, heat a drizzle of olive oil. Put the onions and garlic in it and let it cook for about 1 to 2 minutes.
Add the carrots and lentils and cook for 2 minutes.
Deglaze with red wine, then add the passata and water. Stir.
Add salt and pepper and bay leaves.
Bring to a boil, then simmer uncovered over low heat for 20 to 30 minutes, until lentils are cooked.
At the same time, bring water to a boil in a large pan, then cook the pasta (e.g. spaghetti, linguine) according to the instructions. Drain the pasta, but keep a glass of the cooking water to stretch the sauce if necessary.
Pour the pasta into the sauce and coat it well.
