Spaghetti "Vevi Octavio"

Ingredients for 4 servings:

• 500g spaghetti
• 250 g mushrooms
• 3 garlic cloves
• 30 g lentils, red
• 20 g tomato paste
• 3 Pepper, medium hot
• ¼ liter vegetable broth
• salt and pepper
• 1 small onion(s)
• 2 tbsp vegetable oil, neutral, for frying

Instructions

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

with mushrooms, red lentils, garlic and peppers, spicy

Clean and slice the mushrooms, peel and finely chop the garlic cloves, slice the bell pepper into thin rings, peel the onion and dice it into small cubes, weigh the lentils, prepare the vegetable stock, and set aside the tomato paste. Heat the fat in a large pot. Sauté the diced onion until translucent, then add the garlic and bell pepper and sauté everything briefly. Stir in the tomato paste and pour in the vegetable stock. Add the mushrooms and red lentils. Bring everything to a boil, then reduce the heat and simmer for about 15 minutes. Meanwhile, bring a sufficient amount of water to a boil in another large pot and cook the spaghetti according to the package instructions. Pour the spaghetti into a colander and drain well. Plate the pasta with the sauce and serve.