John Myers
Red Lentil Noodles
The perfect red lentil noodles recipe with a picture and simple step-by-step instructions.
- 200 g King oyster mushrooms
- 2 medium sized Shallots
- 1 Clove of garlic
- 250 g Date tomatoes
- 180 g Red lentil noodles
- 1 tbsp Rapeseed oil
- 0,5 tsp Dried oregano
- 3 Stems Basil
- Salt and pepper
- 30 g Freshly grated Parmesan
- Clean the mushrooms and cut in half, depending on size. Peel shallots, halve and cut into strips. Coarsely chop the garlic clove. Halve and quarter the date tomatoes. Heat the rapeseed oil in a pan and fry the mushrooms in it over a high heat until light brown. Add the shallots and garlic and briefly with roast. Add tomatoes. Season with oregano, salt and pepper.
- Bring the red lentil noodles to the boil in a saucepan with salted water and cook according to the instructions on the packet until al dente.
- Drain the pasta and mix it with the mushrooms while dripping wet. Pluck the basil leaves from the stems. Serve red lentil pasta on plates with basil and sprinkled with Parmesan.
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