Spaghetti with red cream lentils

Ingredients for 3 servings:

• 300g spaghetti
• 100 g lentils, red
• 2 spring onions
• 3 carrots
• 20 g coriander leaves
• 400 g tomatoes, chopped
• 200 g cream
• 80 g crème fraîche
• e.g. Parmesan
• e.g. parsley
• Salt
• Paprika powder
• cumin
• some sunflower oil

Instructions

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

Cut the spring onions into small rings. Peel and dice the carrots. Boil the lentils in water with salt and about half of the freshly chopped coriander for about 10 minutes. While you prepare the sauce, cook the spaghetti al dente. Sauté the spring onions and carrots in sunflower oil in a pan. Deglaze both with the chopped tomatoes and bring to a boil briefly. Add the cream and crème fraîche and reduce. Add the cooked lentils and season with salt, paprika, the remaining coriander, and cumin. You can add quite a bit of cumin. Serve the pasta with the sauce and garnish with grated Parmesan cheese and chopped parsley, if desired.