Summary

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

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Instructions

1. Peel and finely dice shallots.
2. 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.
3. Cover and cook the beluga lentils in 400 ml stock for approx. 25-35 minutes.
4. 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.
5. 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.