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🍽️ Spirelli pasta with tomato-lentil sauce and feta

717 kcal · 30 min · 4 servings

Ingredients

• 50 g Beluga lentils
• 1 shallot
• 1 clove of garlic
• 1 carrot
• 1 zucchini
• 2 tbsp olive oil
• 0.5 tsp harissa paste
• 200 g chunky tomatoes (can)
• salt
• pepper
• 1 sprig thyme
• 250 g whole grain pasta (spirelli)
• 200 g cherry tomatoes
• 50 g feta

Instructions

1. 1. Put the lentils into a pot.
2. 2. Cover them with twice as much water as lentils.
3. 3. Cook the lentils until soft for 25 minutes.
4. 4. Drain the lentils.
5. 5. Let them drain well.
6. 6. Peel the shallot meanwhile.
7. 7. Peel the garlic clove.
8. 8. Finely chop the shallot.
9. 9. Finely chop the garlic.
10. 10. Wash the carrot.
11. 11. Wash the zucchini.
12. 12. Cut the carrot into small pieces.
13. 13. Cut the zucchini into small pieces.
14. 14. Heat oil in a pot.
15. 15. Add the chopped shallot to the hot oil.
16. 16. Add the chopped garlic.
17. 17. Sauté the vegetables for 3 minutes over medium heat.
18. 18. Add the cut carrot pieces to the pot.
19. 19. Add the cut zucchini pieces.
20. 20. Add the harissa paste to the pot.
21. 21. Sauté everything for another 5 minutes.
22. 22. Wash the tomatoes.
23. 23. Cut the tomatoes into quarters.
24. 24. Add the tomato pieces to the pot.
25. 25. Let the sauce cook for 4 minutes over low heat.
26. 26. Wash the thyme.
27. 27. Shake the thyme dry.
28. 28. Pat the thyme leaves dry.
29. 29. Strip the thyme leaves from the stems.
30. 30. Season the sauce with salt.
31. 31. Season the sauce with pepper.
32. 32. Add the thyme leaves to the sauce.
33. 33. Fill a large pot with water.
34. 34. Salt the water generously.
35. 35. Bring the water to a boil.
36. 36. Add the spirelli pasta to the boiling water.
37. 37. Cook the pasta for 8 minutes until al dente.
38. 38. Drain the pasta.
39. 39. Let the pasta drain.
40. 40. Season the cooked lentils with salt.
41. 41. Season the cooked lentils with pepper.
42. 42. Crumble the feta cheese with your hands.
43. 43. Place the pasta into bowls.
44. 44. Pour the sauce over the pasta.
45. 45. Add the lentils to the sauce on the pasta.
46. 46. Add the tomato pieces to the sauce.
47. 47. Sprinkle the feta over the dish.
48. 48. Serve the dish warm.

Nutrition per serving

• kcal: 717
• Protein: 31 g · Fett/Fat: 20 g · Carbs: 100 g