Spaghetti with Tomato and Lentil Sauce

Summary

Ingredients

• 150 g lentils, red
• 2 tablespoon vegetable oil
• 1 medium onion (s), finely diced
• 1 tablespoon tomato paste
• 1 small Can (s) tomato (s) (pizza tomatoes, 400 g), cut into pieces
• 250 ml water
• 1 clove garlic, finely chopped or mashed
• Pepper, freshly ground
• Paprika powder, noble sweet
• 1 pinch cinnamon
• 1 teaspoon sugar
• salt
• 400 g spahetti or other pasta your choice
• Basil, fresher
• Parmesan, freshly grated

Print Recipe Pin Recipe

Instructions

1. Heat the oil in a saucepan and fry the onion until translucent. Now add the tomato paste and let it roast slightly (this will make it lose its acidity). Now add the tomato pieces, the lentils and the water. Season the sauce with garlic, pepper, paprika powder, cinnamon and sugar. Bring the whole thing to a boil and simmer for about 30 minutes over a mild heat with a closed pot. Stirring occasionally. At the end, season the sauce with salt (if you add salt at the beginning, the legumes will not cook very quickly).
2. Shortly before the sauce is ready, cook the pasta until al dente according to the instructions on the packet.
3. Arrange the whole thing on plates and serve sprinkled with basil and parmesan.