Hazelnut Sauce with Beetroot and Red Lentil Noodles
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g lentil noodles (red lentil noodles, e.. from dm)
- 1 tablespoon, heaped butter
- 1 onion (s)
- 1 clove (s) garlic, optional
- 3 tuber / s beetroot, cooked
- 50 g hazelnuts, round
- 100 ml water
- some turmeric
- some paprika powder, noble sweet
- a bit salt
- some stevia or other sweetener
- possibly cream
- Parsley for garnish
Print Recipe
Pin Recipe Instructions
- Put the water for the pasta in a saucepan.
- Leave the butter out in a pan. In the meantime, cut the onion into rings or finely dice as desired and sauté in the pan until translucent. If you like, you can also add a clove of garlic, chopped.
- Put the pasta in the salted cooking water and cook on a medium flame according to the manufacturer`s instructions.
- Cut the cooked beetroot into bite-size and fork-sized pieces.
- Add the ground hazelnuts to the onion rings in the pan and continue to cook on medium heat. Deglaze with approx. 100 ml of water. Add turmeric, paprika powder, salt and sweetness as required and season to taste. A little sweetness enhances the taste and binds any bitter substances that may be present. If you like, you can add a dash of cream or something similar.
- Add the beetroot to the sauce in the pan and let it simmer so that it becomes warm. Reduce everything a little if there is too much liquid.
- Drain the pasta and serve with the sauce. Garnish with a little chopped parsley or something similar.
- If you don`t like beetroot, you can simply leave it out or replace it.
- My test eater, who doesn`t like low carb, would like to have the dish cooked like this again!
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