Red lentil noodles with spinach and feta

AUTHOR
Avis Adkins
DIFFICULTY
very easy
RATING
3.8 50
Pasta made from red lentils not only has a particularly nutty aroma, but is also distinguished by its high protein content. One more reason to recook this great pasta dish.
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 1 medium onion
  • 1-2 Garlic cloves
  • 20 g Butter
  • 1 pck (each 500 g) deep-frozen leaf spinach
  • 60 g Sultanas
  • 30-40 g Pine nuts
  • 7-10 Tbsp salt, pepper, grated nutmeg
  • 250 g Lentil noodles
  • 150 g Feta cheese

Directions

  1. 1

    Peel onions and garlic. Chop the onions finely, chop the garlic. Heat butter in a saucepan, sauté onions and garlic, add spinach, sultanas and 100 ml water. Bring to the boil covered and steam for 5-10 minutes, stirring occasionally.

  2. 2

    Roast pine nuts in a pan without fat while turning, remove immediately and let cool. Season spinach with salt, pepper and nutmeg.

  3. 3

    Bring 1 litre of water to the boil briefly. Add the noodles to the hot, no longer bubbling water and leave to stand for a maximum of 4 minutes. Pour the noodles onto a sieve, drain and fold into the spinach.

  4. 4

    Arrange lentil noodles with spinach in 4 deep bowls. Crumble the feta, spread on top and sprinkle with pine nuts and pepper.

Nutrition Facts

KCAL
500 kcal
CARBS
48 g
FATS
19 g
PROTEINS
27 g