What should have been lasagna

My plan was making some great lasagna tonight. I bought the appropriate vegetables (which was quite an adventure considering I had almost no money and had just a couple of minutes to shop before the bus) and had a pretty good idea of what I wanted to do. Then I get home and what do I find in the cupboard? No lasagna pasta anyway! So there went my planing, but I ended up with this instead. Pasta with tomato lentil sauce and crispy celeriac. Which wasn't completely wrong either. While the sauce was cooking I even had time to make the annual christmas trip to IKEA. I must confess I love being at IKEA, but there should seriously be like a celibacy club for IKEA shoppers. You always pick up way too much. Anyway, after that little sidetrack, here's the recipe!

For about 3 people:
Sauce:
1 red onion
1 large clove of garlic
175 g carrots
1 package of crushed tomatoes (400 g)
2 dl water
1 dl red lentils
1 tsp. sambal oelek (more or less, depending on what you like)
1/2 tbsp. chinese soy
2 tbsp. syrup
1/2 cube of vegetable bouillon
1/2 tbsp. basil
1/2 tbsp. majoram
1 tbsp. balsamic vinegar
1/2 tbsp. lemon juice

400 g celeriac
Italian herb mix
Pepper
Salt
Oil
Lemon juice
300 g pasta

Chop the onion and garlic. Fry gently in oil until soft. Grate the carrots finely. Add all the ingredients for the sauce, bring to a boil and let simmer for at least 30 minutes, the longer the better, or until the lentils are soft. I let mine cook gently like forever, and that works too, just make sure to stir it now and then.
Slice the celeriac into super thin pieces. Place in an ovenproof dish drizzle over some olive oil and lemon juice and season with salt, pepper and italian spices. Toss it all up a bit and roast in the oven at 225 degrees, until golden. It should take about 15-20 minutes.
Boil water for the pasta. Cook you pasta, and while you're waiting make a final check on the seasoning of the sauce.
When it's all done; the pasta's al dente, the celeriac is crispy and the sauce good, serve and enjoy!