Spaghetti with red lentil sauce

Ingredients for 4 servings:

• 3 tbsp butter
• 1 onion(s), finely diced
• 2 garlic cloves, finely diced
• 2 spring onions, cut into rings
• 150 g lentils, red
• 375 ml vegetable broth
• 175 g crème fraîche
• 2 tomatoes, diced
• 300g spaghetti
• salt water
• olive oil
• salt and pepper
• 1 pinch(s) of sugar
• 1 pinch(s) of cayenne pepper
• some balsamic vinegar, a few drops
• 1 bunch of chives, cut into rolls

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Heat the butter in a saucepan. Add the onion and garlic cloves to the fat and sauté until translucent. Add the spring onions and the washed, well-drained red lentils and sauté briefly. Pour in the vegetable stock and simmer over moderate heat for 10-15 minutes. Bring everything to a boil. Then stir in the crème fraîche and add the tomatoes. Cook the spaghetti in salted water with olive oil until al dente, drain, refresh, and drain well. Season the sauce with salt, pepper, sugar, cayenne pepper, and balsamic vinegar. Add the spaghetti to a pan with the red lentil sauce, heat, toss, and sprinkle with chopped chives.