🍝 Creamy Lentil Pasta

Name: Creamy Lentil Pasta
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion; 1 garlic clove; 10 g ginger; 2 carrots; 200 g red lentils; 2 tbsp olive oil; 2 tbsp tomato paste; 100 ml dry white wine (vegan); 300 ml vegetable broth; 1 sprig rosemary; 1 bay leaf; 400 g whole wheat rigatoni (or spelt pasta); salt; 2 tbsp ajvar (vegan); pepper (from the mill); paprika powder (sweet)

580 kcal · 30 min · 4 servings

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Ingredients

1 onion
1 garlic clove
10 g ginger
2 carrots
200 g red lentils
2 tbsp olive oil
2 tbsp tomato paste
100 ml dry white wine (vegan)
300 ml vegetable broth
1 sprig rosemary
1 bay leaf
400 g whole wheat rigatoni (or spelt pasta)
salt
2 tbsp ajvar (vegan)
pepper (from the mill)
paprika powder (sweet)

Instructions

1. Peel the onion, garlic, and ginger. Dice all three ingredients into very small cubes.
2. Peel the carrots and cut them into approx. 1 cm (0.4 inch) cubes.
3. Rinse the lentils in a sieve under cold water.
4. Heat the oil in a large pot.
5. Add the onions, garlic, and ginger to the pot and sauté until soft.
6. Add the carrots and tomato paste. Sauté everything briefly.
7. Deglaze the mixture with the wine.
8. Pour in the broth and add the rinsed lentils to the pot.
9. Add the rosemary and the scored bay leaf.
10. Let the sauce simmer on low heat for 5 to 8 minutes.
11. Cook the pasta in boiling salted water al dente (firm to the bite).
12. Season the sauce with salt, ajvar, pepper, and paprika powder. Taste and adjust seasoning.
13. Remove the bay leaf and rosemary sprigs from the sauce.
14. Drain the pasta.
15. Gently fold the pasta into the sauce and toss to combine.
16. Serve the pasta immediately. Garnish with fresh rosemary if desired.

Nutrition per serving

kcal: 580
Protein: 22 g · Fett/Fat: 14 g · Carbs: 92 g