Ribbon noodles with lentil sauce

Ingredients for 4 servings:

• 2 m.-sized onion(s)
• 30 g fresh ginger
• 2 garlic cloves
• 4 tbsp butter
• 1 tbsp turmeric
• 1 tbsp curry powder
• 500 g lentils, red
• ½ bunch flat-leaf parsley
• 200 g cream
• 1 tbsp lemon juice
• salt and pepper
• 400 g pasta (ribbon pasta)
• liters of water

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pasta sauce made from red lentils

Peel the onions, garlic, and ginger, and chop everything very finely. Wash the parsley, shake it dry, pick off the fine leaves, and chop finely. Heat the butter in a saucepan and fry the onions until translucent. Add the ginger, garlic, turmeric, and curry powder. Sauté everything for about 1 minute, stirring constantly. Stir in the lentils and add 1/2 liter of water. Bring to a boil, then simmer gently over low heat for about 15 minutes, until all the liquid is absorbed. In the meantime, cook the pasta in plenty of boiling salted water until al dente. Stir the cream into the cooked lentils, season with lemon juice, and add salt and pepper if desired. Stir in the parsley. Drain the pasta when al dente. Then mix with the lentil sauce and serve.