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🍝 Red lentil spaghetti with spinach and feta

545 kcal · 30 min · 4 servings

Ingredients

• 400 g Red lentil noodles (Spaghetti)
• Salt
• 200 g Baby spinach
• 1 Onion
• 40 g Pine nuts
• 2 tbsp Olive oil
• 50 g Raisins
• 1 tbsp Lemon juice
• Pepper
• 100 g Feta (45 % fat in dry matter)

Instructions

1. 1. Bring water to a boil and add salt.
2. 2. Cook the spaghetti in this salted water for 10 minutes until al dente.
3. 3. Wash the spinach thoroughly.
4. 4. Remove any unwanted leaves and stems from the spinach.
5. 5. Let the spinach drain well.
6. 6. Peel the onion.
7. 7. Cut the onion into small cubes.
8. 8. Heat a pan without fat on medium heat.
9. 9. Roast the pine nuts in the pan for 3 minutes until golden brown.
10. 10. Remove the pine nuts from the pan and set them aside.
11. 11. Add oil to the same pan.
12. 12. Heat the oil in the pan.
13. 13. Sauté the onion cubes on medium heat for about 5 minutes until translucent.
14. 14. Add the raisins to the onions.
15. 15. Sauté the raisins for 2 to 3 minutes.
16. 16. Add the drained spinach to the pan.
17. 17. Mix the spinach with the onion-raisin mixture.
18. 18. Drain the spaghetti.
19. 19. Reserve some of the pasta water in a cup.
20. 20. Deglaze the spinach mixture with a splash of the reserved pasta water.
21. 21. Cook the mixture on medium heat for about 3 minutes to reduce.
22. 22. Add lemon juice, salt, and pepper.
23. 23. Season the sauce to taste.
24. 24. Add the drained spaghetti to the pan.
25. 25. Toss the spaghetti in the sauce until well coated.
26. 26. Crumble the feta cheese over the spaghetti.
27. 27. Divide the spaghetti mixture onto plates.
28. 28. Sprinkle the portions with the roasted pine nuts.
29. 29. Serve the dish immediately.

Nutrition per serving

• kcal: 545
• Protein: 33 g · Fett/Fat: 18 g · Carbs: 62 g