← All recipes

🍽️ Hearty Whole Wheat Pasta with Lentils

503 kcal · 30 min · 4 servings

Ingredients

• 1 bunch soup vegetables
• 100 g Pardina lentils
• 1 shallot
• 1 clove garlic
• 2 tbsp olive oil
• 200 g chunky tomatoes (can)
• 150 ml vegetable broth
• salt
• pepper (from the mill)
• 1 bay leaf
• 1 sprig thyme
• 400 g whole wheat tagliatelle
• 2 sprigs parsley
• 1 tbsp dark balsamic vinegar
• 1 tbsp sugar

Instructions

1. 1. Peel the vegetables for the soup and clean them thoroughly. Cut the vegetables into small cubes.
2. 2. Rinse the lentils in a sieve under running water. Let them drain well afterwards.
3. 3. Peel the shallot and the garlic. Finely chop both ingredients.
4. 4. Heat some oil in a pot. Sauté the chopped shallot and garlic until translucent.
5. 5. Add the prepared vegetables and the drained lentils to the pot. Sauté everything briefly.
6. 6. Add the tomatoes and the broth to the pot. Let the mixture simmer on medium heat for 25 to 30 minutes.
7. 7. Season the soup with salt and pepper. Add the bay leaf and the sprig of thyme to the pot.
8. 8. Cook the pasta in boiling salted water until al dente (firm to the bite).
9. 9. Wash the parsley and dry it thoroughly.

Nutrition per serving

• kcal: 503
• Protein: 22 g · Fett/Fat: 8 g · Carbs: 83 g