Pasta salad with red lentils

Ingredients for 4 servings:

• 300 g pasta, e.g. farfalle
• 100 g lentils, red
• 100 g beetroot (from the jar or prepared), cut into fine strips
• 1 medium-sized onion(s), finely diced
• 1 carrot(s), peeled and grated into fine sticks
• 1 stalk(s) leek, small, cut into fine rings
• 1 bunch parsley, finely chopped
• 150 g bacon, smoked or ham, finely sliced
• ½ liter meat broth (possibly instant)
• 2 tbsp lemon juice
• 3 tbsp oil
• 2 tsp, stripped Allspice, ground
• 1 tsp paprika powder
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

easy to prepare and always enjoyed

Wash the lentils and cook with the meat broth for about 10 minutes. Meanwhile, cook the pasta in plenty of salted water until al dente and drain. Combine the onion, beetroot, diced carrot, and finely chopped leek. Mix the lemon juice and oil, then add the allspice and paprika. Combine all the ingredients in a large bowl and toss with the lemon/oil mixture. Season with salt and pepper, if desired. Finally, stir in the freshly chopped parsley, then divide among plates and serve.