Pasta with Red Lentils
Recipe by Sara Maria Kasparczyk
This recipe is the best proof that a delicious dish doesn’t always have to be complicated. For me, it’s a great way to start a well-deserved weekend after a busy week. A little tip: to combat the autumn blues, add mushrooms and diced bacon.
Course: Pasta e viciniCuisine: ItalianDifficulty: Easy
Servings
+
-
2
servingsPrep time
10
minutesCooking time
30
minutesTotal time
40
minutesIngredients
Spaghetti for 2 (approx. 300 g if hungry)
1 1 yellow onion
1 cup 1 of cream
150 g 150 red lentils
200 ml 200 vegetable stock
200 ml 200 dry white wine
50 g 50 Parmigiano
Salt and pepper
Olive oil
Directions
- Taste the white wine to make sure of its quality.
- Dice the onion and sauté in a pan with a bit of olive oil.
- Add the lentils and fry briefly. Then deglaze with the white wine. Meanwhile, prepare the pasta.
- As with a risotto, alternately add cream and stock to the pan until the lentils have the right firmness.
- Grate the Parmesan and add it to the pan as well until the dish has a good, creamy consistency.
- Now season the dish with a little salt and pepper. Serve and enjoy!
Equipment
- Large pan
- Pot for the pasta
- Grater
Notes
- These quantities only serve as an orientation and may be changed according to hunger and mood.
- A little tip: to combat the autumn blues, add mushrooms and diced bacon.