Summary

Ingredients

• 200 g lentils, (puy lentils or Italian mountain lentils)
• 750 ml vegetable stock
• 300 g pasta, (orecchiette)
• 1 onion (s), cut into wedges
• 2 carrot (s), cut lengthways into thin slices
• 1 clove garlic, thin slices
• 50 g parmesan, fine chips
• 2 tablespoon olive oil
• 4 tablespoon crème fraîche
• salt and pepper
• 2 tablespoon pesto, red

Print Recipe Pin Recipe

Instructions

1. Wash the lentils and cook in the boiling broth for about 20 minutes. Cook orecchiette al dente.
2. Heat oil in a pan. Steam the carrots, onions, garlic and the lentils in it for 5 minutes. Stir in the crème fraîche. Season with salt, pepper and pesto. Fold in orecchiette, heat again and sprinkle with parmesan.
3. Make sure to use the small green lentils from Puy in France or Italian mountain lentils for the dish.