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🍽️ Lentil Ragout with Pasta

577 kcal · 30 min · 4 servings

Ingredients

• 4 tomatoes
• 4 spring onions
• 2 garlic cloves
• 2 tbsp olive oil
• 250 ml vegetable broth
• 100 g red lentils
• 500 g linguine
• salt
• 1 tbsp lemon juice
• pepper (from the mill)
• 2 tbsp coarsely chopped parsley

Instructions

1. 1. Place the lentils in a sieve and rinse them thoroughly under running water. Let the water drain off and pat the lentils dry.
2. 2. Pour boiling water over the tomatoes. Immediately shock them in a bowl of cold water. Peel off the skin. Cut the tomatoes into quarters, remove the seeds, and dice them.
3. 3. Wash the spring onions and cut them diagonally into rings.
4. 4. Cut a small part of the white stalks of the spring onions into fine strips. Set these aside for decoration.
5. 5. Peel the garlic and chop it finely.
6. 6. Heat oil in a pan. Sauté the garlic briefly in it.
7. 7. Add the spring onion rings to the pan and sauté them briefly.
8. 8. Deglaze the pan with the broth.
9. 9. Add the diced tomatoes and the drained lentils to the pan.
10. 10. Simmer the mixture on low heat for 10 to 15 minutes until the lentils are tender but still firm.
11. 11. Add a little more broth if necessary, if the sauce thickens too much.
12. 12. Cook the pasta in a pot of boiling salted water according to the package instructions until al dente.
13. 13. Drain the pasta and let it drip dry thoroughly.
14. 14. Wash the parsley and shake it dry.
15. 15. Chop the parsley finely.
16. 16. Season the lentil sauce with lemon juice, salt, and pepper.
17. 17. Toss the pasta with the lentil ragout.
18. 18. Garnish the dish with the fine strips of the spring onion stalks.
19. 19. Sprinkle the dish with the chopped parsley and serve.

Nutrition per serving

• kcal: 577
• Protein: 23 g · Fett/Fat: 7 g · Carbs: 103 g