Green tagliatelle with lentils

Ingredients for 4 servings:

• 250 g lentils, red
• 2 onions
• 2 garlic cloves
• 2 tbsp olive oil
• ½ tsp cinnamon
• 1 can of chopped tomatoes (285 g content)
• Salt
• pepper
• 350 g pasta (tagliatelle), green
• 1 tbsp butter
• 100 g Parmesan, grated
• Coriander leaves for garnishing
• ½ liter of water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the lentils. Peel and finely dice the onions and garlic cloves. Heat the olive oil in a large pan and sauté the diced onions. Add the garlic, cinnamon, lentils, tomatoes, and about 1/2 liter of water and bring everything to a boil. Reduce the heat and simmer for about 10 minutes, until the lentils are tender. Season with salt and pepper. Meanwhile, cook the tagliatelle in plenty of salted water according to the package instructions until al dente. Drain the pasta and return it to the warm pot with the butter and toss to coat. Pour the lentil sauce over it, garnish with cilantro, and serve immediately. Grate the Parmesan cheese and serve separately. 680 kcal per person, 17g fat, 96g carbs, 23% kcal from fat. I also like the dish without the Parmesan, which only brings the total to 612 kcal per person, 11g fat, 16.2% kcal from fat.