Green ribbon pasta with lentils

Ingredients for 4 servings:

• 150 g lentils
• 1 bunch of spring onions
• 1 chili pepper(s)
• 1 garlic clove(s)
• 3 tbsp olive oil
• 250 ml vegetable stock
• 100 ml white wine
• 200 ml cream
• 50 g tomatoes, dried in oil
• 1 bunch parsley, flat
• 1 pinch(s) of sugar
• salt and pepper
• 400 g tagliatelle pasta

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

vegetarian

Cook the lentils for about 25 minutes. Finely slice the spring onions, halve the chili pepper lengthwise, remove the seeds, and chop finely. Heat the oil in a pan and sauté the spring onions with the chili pepper. Add the finely diced garlic. Pour in the vegetable stock, white wine, and cream and simmer uncovered for about 10 minutes. Drain the pickled tomatoes, dice them, and add them to the sauce along with the lentils. Sprinkle with the parsley and season to taste with salt, pepper, and sugar. Cook the tagliatelle according to the package instructions until al dente and serve with the sauce. Serve with a mixed leaf salad.