Summary

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

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Instructions

1. Cook the lentils with the vegetable stock for about 30 minutes until al dente.
2. Cooking pasta al dente.
3. Wash and clean the peppers and cut into cubes. Skin the tomatoes and cut into cubes. Finely chop the parsley.
4. 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.
5. Grate the parmesan freshly, pour over the casserole.
6. 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).