John Myers
Contents
show
Ingredients
- 2 Pc. Onions
- 1 Pc. Clove of garlic
- 200 g Carrots
- 2 tbsp Olive oil
- 500 g Spaghetti
- 700 g Passed tomatoes from the bottle
- 200 g Feta
- 100 g Red or yellow lentils
- 2 tbsp Tomato paste
- Salt pepper
- 1 pinch Cayenne pepper
- 1 tsp Vegetable broth powder
- Basil leaves
Instructions
- Peel and finely dice the onions, garlic and carrots each. Sweat in the heated oil. At the same time, cook the spaghetti in boiling salted water until it is just firm to the bite.
- Add the lentils and tomatoes to the carrots and simmer for about 12 minutes over medium heat. Then season with vegetable stock, salt, pepper and cayenne pepper. Stir in tomato paste.
- Drain the spaghetti and return it to the saucepan. Now mix the spaghetti with the sauce. Roughly crumble the feta and pour over it. Garnish with basil and serve.
- If there are leftovers, they will also taste very good the next day if you add grated cheese or feta and bake them in the oven.
Nutrition
Serving: 100gCalories: 291kcalCarbohydrates: 36.7gProtein: 10.1gFat: 11.3g
