Red Lentil Pasta Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 100 g lentils, red
- 150 ml vegetable stock
- 300 g pasta, (taliatelle)
- 2 bell peppers, (yellow or orange or red)
- 150 g tomato (s)
- 1 bunch parsley
- 2 cloves garlic
- 200 g sour cream
- 100 g parmesan (freshly rated)
- salt and pepper
- Cumin
Print Recipe
Pin Recipe Instructions
- Cook the lentils with the vegetable stock for about 30 minutes until al dente.
- Cooking pasta al dente.
- Wash and clean the peppers and cut into cubes. Skin the tomatoes and cut into cubes. Finely chop the parsley.
- Mix the lentils with the peppers, parsley, pasta and tomatoes in a baking dish. Season the mixture with the pressed garlic, salt, pepper and cumin, stir in the sour cream.
- Grate the parmesan freshly, pour over the casserole.
- Put the baking dish in the oven at 200 degrees until the cheese is lightly brown and crispy (approx. 20 minutes depending on the oven).
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