Pasta with Balsamic Lentils and Arugula

Cover the lentils with water and soak overnight. Rinse arugula and spin dry. Rinse the tomatoes, remove the stalks, blanch, peel, remove seeds and cut the flesh into small cubes. Peel the carrots and cut into small cubes. Rinse the celery and cut into thin slices. Peel the onions and garlic and chop finely. Rinse the chile pepper, cut in half, remove seeds, dice finely and sauté with the garlic and the onion in hot oil. Add the lentils with the soaking liquid and the wine and simmer for about 30-40 minutes. Stir in the rest of the vegetables 10 minutes before end of cooking and let cook. Season with salt, pepper and balsamic vinegar.