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🍝 Lentil Vegetable Pasta

457 kcal · 30 min · 4 servings

Ingredients

• 200 g brown lentils
• 200 g ribbon noodles
• 2 tomatoes (peeled, seeded and diced)
• 1 green pepper (seeded and cut into thin strips)
• 1 carrot (peeled and finely diced)
• 1 stalk celery (cut into thin slices)
• 125 ml dry white wine
• 1 onion (finely chopped)
• 2 garlic cloves
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar
• salt
• pepper (from the mill)
• 1 bunch arugula (washed and cleaned)

Instructions

1. 1. Place the lentils in a bowl.
2. 2. Cover them with water.
3. 3. Let the lentils soak overnight.
4. 4. Chop the onion and the bell pepper.
5. 5. Press the garlic through.
6. 6. Heat oil in a pan.
7. 7. Sauté the onion, bell pepper, and garlic in the hot oil.
8. 8. Add the soaked lentils.
9. 9. Add the lentil soaking water.
10. 10. Add the wine.
11. 11. Simmer the mixture for approx. 30 to 40 minutes.
12. 12. Chop the remaining vegetables (except the tomatoes).
13. 13. Add the remaining vegetables 10 minutes before the end of the cooking time.
14. 14. Let the vegetables cook along.
15. 15. Chop the arugula.
16. 16. Chop the tomatoes.
17. 17. Stir in the arugula and tomatoes.
18. 18. Sauté the vegetables briefly.
19. 19. Season with salt.
20. 20. Season with pepper.
21. 21. Season with balsamic vinegar.
22. 22. Cook the pasta al dente according to package instructions.
23. 23. Mix the pasta with the lentil vegetable mixture.

Nutrition per serving

• kcal: 457
• Protein: 20 g · Fett/Fat: 12 g · Carbs: 61 g