Balsamic Lentils with Pasta
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g shallot (s)
- 3 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 550 ml vegetable stock
- 2 tablespoon sugar
- 120 g lentils (belua lentils)
- 2 orange (s)
- 200 g pasta (spirelli or pasta your choice)
- salt
- 4 stalks sage
Print Recipe
Pin Recipe Instructions
- Peel and finely dice shallots.
- Heat 1 tablespoon of oil in a saucepan and fry shallot cubes in it until translucent. Add balsamic vinegar, 150 ml vegetable stock and sugar. Reduce the liquid by half.
- Cover and cook the beluga lentils in 400 ml stock for approx. 25-35 minutes.
- Peel the oranges so that the white skin is completely removed. Cut out the fillets between the separating membranes, collecting the juice and squeezing out the separating membranes.
- 10 minutes before the end of the cooking time of the lentils, put the pasta in boiling salted water and cook according to the instructions on the packet. Chop 1 stalk of sage. Drain the lentils in a colander. Then stir in the cooked balsamic vinegar reduction. Mix well drained noodles with the orange fillets, the collected orange juice, 2 tablespoons of oil and chopped sage. Arrange on a plate and spread the lentils on top. Serve garnished with the remaining sage.
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