Express pasta with red lenses

AUTHOR
Kerry Mosley
DIFFICULTY
very easy
RATING
3 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 200 g Carrots
  • 100 g Celery
  • 1 Onion
  • 2 Garlic cloves
  • 6 Stem(s) Thyme
  • 7-10 Tbsp salt, pepper
  • 2 TABLESPOONS Olive oil
  • 200 g red lentils
  • 1 TEASPOON Vegetable broth (instant)
  • 400 g ribbon noodles
  • 100 g Feta

Directions

  1. 1

    Peel or clean, wash and chop the vegetables. Peel and finely chop onion and garlic. Wash thyme, shake dry, remove leaves. Bring 3-4 l salt water (1 teaspoon salt per litre) to the boil.

  2. 2

    Fry the vegetables, onion and garlic in hot oil. Rinse the lentils. Add 1⁄4 l water, broth and thyme, bring to the boil and simmer for about 10 minutes. Cook pasta in boiling salted water according to package instructions.

  3. 3

    Feta crumble. Season the sauce with salt and pepper. Drain the pasta and serve with sauce and feta.

Nutrition Facts

KCAL
640 kcal
CARBS
101 g
FATS
12 g
PROTEINS
29 g