Balsamic lentils with pasta

Ingredients for 4 servings:

• 50 g shallot(s)
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 550 ml vegetable stock
• 2 tbsp sugar
• 120 g lentils (beluga lentils)
• 2 oranges
• 200 g pasta (spirelli or pasta of your choice)
• Salt
• 4 stalks of sage

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Peel and finely dice the shallots. Heat 1 tablespoon of oil in a saucepan and sauté the shallots until translucent. Add the balsamic vinegar, 150 ml vegetable stock, and sugar. Reduce the liquid by half. Meanwhile, cover the beluga lentils and cook in 400 ml stock for about 25-35 minutes. Peel the oranges so that the white pith is completely removed. Cut out the fillets between the membranes, reserving the juice and squeezing out the membranes. 10 minutes before the end of the lentil cooking time, add the pasta to boiling salted water and cook according to the package instructions. Chop 1 sprig of sage. Drain the lentils in a sieve. Then stir in the reduced balsamic vinegar reduction. Mix the well-drained pasta with the orange segments, the reserved orange juice, 2 tablespoons of oil, and chopped sage. Arrange on a plate and scatter the lentils on top. Serve garnished with the remaining sage.