John Myers
Ingredients for 1 servings:
- 150 g lentil noodles (red lentil noodles, e.g. from dm)
- 1 tbsp, heaped butter
- 1 onion(s)
- 1 garlic clove(s), optional
- 3 beetroot tubers, cooked
- 50 g hazelnuts, ground
- 100 ml water
- some turmeric
- some paprika powder, sweet
- some salt
- some stevia or other sweetener
- possibly cream
- Parsley for garnishing
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
Low carb, exotic, unusual, but very tasty
Bring the water for the pasta to a boil in a pot. Melt the butter in a pan. Meanwhile, slice the onion into rings or finely dice it if desired and sauté in the pan until translucent. If you like, you can also add a finely chopped garlic clove. Add the pasta to the salted cooking water and cook over medium heat according to the manufacturer’s instructions. Chop the cooked beetroot into bite-sized pieces. Add the ground hazelnuts to the pan with the onion rings and continue sautéing over medium heat. Deglaze with about 100 ml of water. Add turmeric, paprika, salt, and sweetener as desired and season to taste. A little sweetness enhances the flavor and absorbs any bitterness. If you like, you can add a dash of cream or something similar. Add the beetroot to the sauce in the pan and simmer until warm. Reduce the liquid slightly if necessary. Drain the pasta and serve with the sauce. Garnish with some finely chopped parsley or something similar. If you don’t like beets, you can simply omit them or substitute them. My tester, who doesn’t like low-carb, would love to try this dish again!
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