One-pot pasta with cauliflower and lentils

Ingredients for 4 servings:

• 1 onion(s), red
• ½ head of cauliflower
• 3 tbsp olive oil
• 100 g lentils, red
• 3 tbsp ajvar
• 300 g pasta (wheels)
• 800 ml vegetable stock
• some salt
• some pepper, mixed or black, from the mill
• 1 bunch of basil
• Parmesan or other Italian hard cheese

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Vegetarian

Peel the onion, quarter it, and slice it into thin strips. Wash and trim the cauliflower, then cut it into 0.5 cm thick slices, then roughly chop it, or divide the cauliflower into very small florets. Heat 2 to 3 tablespoons of olive oil in a wok or a large, wide saucepan and fry the onion strips along with the prepared cauliflower for about 2 to 3 minutes, stirring occasionally. Then add the lentils, 2 to 3 tablespoons of ajvar, and the pasta. Pour in the vegetable stock, bring to a boil, and simmer covered for about 10 minutes, stirring occasionally. Season with salt and mixed or black pepper. Then turn off the heat and let the pasta stand for about 5 minutes, stirring occasionally. Rinse the basil, shake it dry, and slice the leaves into strips. Sprinkle the pasta with the basil strips and shaved Parmesan, or serve the Parmesan on the side. Serve with a mixed salad and fresh baguette.