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🍝 Pasta with Sweet and Sour Lentils and Grapes

591 kcal · 30 min · 4 servings

Ingredients

• 2 Spring Onions
• 1 Garlic Clove
• 2 tbsp Olive Oil
• 200 g Beluga Lentils (soaked)
• 600 ml Vegetable Broth
• Salt
• Pepper (from the mill)
• Balsamic Vinegar
• Sugar
• 350 g Orecchiette Pasta
• 200 g Red Seedless Grapes
• 2 tbsp Toasted Pine Nuts

Instructions

1. 1. Wash the spring onions thoroughly.
2. 2. Slice the spring onions into thin rings.
3. 3. Pour boiling water over the onion rings briefly.
4. 4. Shock the onions immediately with ice-cold water.
5. 5. Let the onions drain well.
6. 6. Rinse the lentils under running water.
7. 7. Let the lentils drain well as well.
8. 8. Peel the garlic.
9. 9. Finely chop the garlic.
10. 10. Heat oil in a pot.
11. 11. Sauté the garlic in the hot oil until translucent.
12. 12. Add the lentils to the garlic.
13. 13. Sauté the lentils briefly.
14. 14. Pour the stock over the lentils.
15. 15. Season the mixture with salt and pepper.
16. 16. Simmer the dish over medium heat.
17. 17. Stir the vegetables occasionally.
18. 18. Cook the lentils for 25 to 30 minutes.
19. 19. Bring water to a boil in a pasta pot.
20. 20. Salt the cooking water generously.
21. 21. Cook the pasta al dente.
22. 22. Wash the grapes thoroughly.
23. 23. Halve the grapes.
24. 24. Season the lentils with salt and pepper to taste.
25. 25. Add balsamic vinegar to the lentil mixture.
26. 26. Add sugar to the lentil mixture.
27. 27. Stir the halved grapes into the lentils.
28. 28. Drain the pasta.
29. 29. Mix the pasta with the lentil mixture.
30. 30. Warm the serving plates.
31. 31. Plate the pasta on the warm plates.
32. 32. Sprinkle the dish with the prepared spring onions.
33. 33. Sprinkle the dish with pine nuts.
34. 34. Grind fresh pepper over the dish.
35. 35. Serve the dish immediately.

Nutrition per serving

• kcal: 591
• Protein: 25 g · Fett/Fat: 11 g · Carbs: 96 g