Summary

Ingredients

• 150 g lentils, red
• 25 g pumpkin seeds
• 1 onion (s)
• 250 g cherry tomato (s)
• 2 carrot (s)
• 125 g feta cheese
• 250 g wholemeal spahetti or spelled spahetti
• 2 tablespoon olive oil
• 2 tablespoon tomato paste
• 200 ml vegetable stock
• 4 tablespoon balsamic vinegar, dark
• 2 teaspoons sugar or coconut blossom sugar
• 1 teaspoon oregano, dried or fresh
• some salt and pepper, from the mill

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Instructions

1. Cook the lentils with a little salt in a saucepan for about 10 minutes over medium heat, then drain and set aside.
2. Finely chop the onion, wash the cherry tomatoes, cut in half and remove the stalk. Peel the carrots and cut into very small cubes. Roast the pumpkin seeds in a pan without oil, then take them out of the pan, set aside and let cool. Dice or crumble the feta cheese very small and set aside for the time being.
3. Cook the spaghetti in plenty of salted water according to the instructions on the packet and then drain.
4. Heat the olive oil in a large pan. Braise the onions in it. Add the carrots, oregano and tomato paste and sauté for 1 minute while stirring. Now stir in the vegetable stock and the balsamic vinegar, season with salt and pepper and cover and let the sauce simmer gently for about 10 minutes. Then add the tomatoes. Now add the lentils to the sauce and season again with salt and pepper. Let everything simmer together for about 1 minute. Now mix the spaghetti and half of the feta cheese with the sauce.
5. Arrange everything on plates, sprinkle with the pumpkin seeds and the rest of the feta cheese and drizzle with a little olive oil.