Linguine with balsamic lentils

Ingredients for 3 servings:

• 250 g lentils, brown
• 2 tomatoes
• 1 carrot(s)
• 1 stalk(s) celery
• 1 onion(s)
• 2 garlic cloves
• 1 chili pepper(s), green
• 2 tbsp olive oil
• 125 ml white wine
• 2 tbsp balsamic vinegar
• 400 g pasta (linguine)
• 1 bunch arugula (if you like)
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Pasta simply different

The day before, wash the lentils and soak overnight, covered with water, reserving the soaking water. The next day, blanch the tomatoes, peel, deseed, and dice them. Dice the carrot and finely slice the celery stalk. Then finely chop the onion, garlic, and chili and sauté all the vegetables in hot oil. Finally, add the lentils, the soaking water, and the wine. Simmer for 30 minutes. Season with salt, pepper, and balsamic vinegar. Cook the linguine in plenty of salted water until al dente. Drain, set aside, and toss with the balsamic lentils and arugula, if using.