Lentil pasta

Name: Lentil pasta
Cuisine: European, Mediterranean, Italian
Ingredients: 1 yellow onion; 1 carrot; 4 mushrooms; 50 g sun-dried tomatoes in oil; 200 g uncooked beluga lentils; 1 tablespoon + 1 tablespoon vegetable stock; 2 cloves garlic; 2 teaspoons dried thyme; 3 bay leaves; 1 can crushed tomatoes at 400 g; 1 tablespoon Japanese soy; 4 dl water; salt; black pepper; 1 tablespoon olive oil, for frying; 500 g spaghetti

3 steps

Updated at: Thu, 17 Aug 2023 12:03:49 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories675.7 kcal (34%)

Total Fat5.8 g (8%)

Carbs125.5 g (48%)

Sugars11.8 g (13%)

Protein30.1 g (60%)

Sodium447.5 mg (22%)

Fiber10.2 g (37%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1yellow onion

1carrot

4mushrooms

50gsun-dried tomatoes in oil

200gbeluga lentils

uncooked

1 tablespoonvegetable stock

2cloves garlic

2 teaspoonsdried thyme

3bay leaves

1 x 400gcrushed tomatoes

1 tablespoonsoy

4 dlwater

1 tablespoonolive oil

for frying

500gspaghetti

Instructions

Step 1

Peel the onion and carrot. Chop the onion and grate the carrot and mushrooms roughly on a grater. Finely chop the sun-dried tomatoes.

Step 2

Rinse the lentils and cook them al dente in water flavored with 1 tablespoon of vegetable stock. Fry the vegetables soft in olive oil in a large saucepan. Fry until they get a little color and it starts to smell good. Peel and finely chop the garlic. Stir it together with the thyme and bay leaves in the pot. Fry for a few minutes so that the garlic softens. Add crushed tomatoes, soy, 1 tablespoon vegetable stock, water and pepper and stir. Let cook without a lid for 20 minutes.

Step 3

When the lentils are cooked, pour off the boiling water and stir them into the tomato sauce. Bring to the boil and cook for about 5 minutes so that all the flavors are mixed. Taste and adjust the saltiness and seasoning if necessary. Serve with freshly cooked pasta.