Lentil vegetables in mussel noodles

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
3 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 1 medium onion
  • 1 bunch of greens
  • 10 g Butter or margarine
  • 200 g green lentils
  • 600 ml Vegetable broth (instant)
  • 24 Mussel noodles
  • 7-10 Tbsp Salt
  • 200 g Whipped cream
  • 1 pinch ground ginger
  • 7-10 Tbsp white pepper
  • 2 TABLESPOONS grated parmesan cheese

Directions

  1. 1

    Peel and finely chop the onion. Clean, wash and also finely dice the greens. Heat the fat in a pot and fry the vegetables and the diced onion. Add the lentils, fry briefly and deglaze with the stock.

  2. 2

    Let it boil at low heat for about 30 minutes, stirring occasionally. Add the pasta to boiling salted water and cook for eight minutes. Put cream in a small pot, bring to the boil and season with ginger, salt and pepper.

  3. 3

    Drain the pasta and fill with the lentil vegetables. Spread the sauce on four ovenproof dishes, place six filled pasta in each and sprinkle with the cheese. Bake under the hot grill of the oven until golden brown.