Summary

Ingredients

• 150 g lentils
• 1 bunch spring onion (s)
• 1 chilli pepper (s)
• 1 clove garlic
• 3 tablespoon olive oil
• 250 ml vegetable stock
• 100 ml white wine
• 200 ml cream
• 50 g tomato (s), dried in oil
• 1 bunch parsley, smooth
• 1 pinch (s) sugar
• salt and pepper
• 400 g ribbon noodles

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Instructions

1. Cook the lentils for about 25 minutes.
2. Cut the spring onions into fine rings, halve the chili pepper lengthways, remove the seeds and cut into small pieces.
3. Heat the oil in a saucepan and sauté the spring onions with the chilli pepper. Add the garlic finely diced. Pour in the vegetable stock, white wine and cream and simmer openly for about 10 minutes.
4. Drain the pickled tomatoes, dice and add to the sauce with the lentils. Scatter the parsley and season the sauce with salt, pepper and sugar.
5. Cook the ribbon noodles al dente according to the instructions on the packet and serve with the sauce.
6. A colorful leaf salad goes well with it.