Spaghetti with Red Lentil Sauce
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 tablespoon butter
- 1 onion (s), finely diced
- 2 clove (s) garlic, finely diced
- 2 spring onions, cut into rings
- 150 g lentils, red
- 375 ml vegetable stock
- 175 g crème fraîche
- 2 tomato (s), cut into cubes
- 300 g spahetti
- Salt water
- olive oil
- salt and pepper
- 1 pinch (s) sugar
- 1 pinch (s) cayenne pepper
- some balsamic vinegar, a few drops
- 1 bunch chives, cut into rolls
Print Recipe
Pin Recipe Instructions
- Heat the butter in a saucepan. Put the onion and garlic cloves in the fat and sweat until translucent. Add the spring onions with the washed, well-drained red lentils and sauté briefly. Pour in the vegetable stock and simmer over a moderate heat for 10-15 minutes.
- Bring everything to a vigorous boil. Then stir in the crème fraîche and add the tomatoes. Cook the spaghetti in salted water with olive oil until al dente, drain, rinse and drain well.
- Season the sauce with salt, pepper, sugar, cayenne pepper and balsamic vinegar. Put the spaghetti with the red lentil sauce in a pan, heat, toss and sprinkle with chopped chives.
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