Spaghettini with lentils, spinach and sausage balls

Ingredients for 4 servings:

• 400 g leaf spinach
• 1 small onion(s)
• 1 tbsp oil
• 4 sausages
• 250 g spaghettini or other thin pasta
• Salt and pepper, freshly ground
• 100 g lentils, red
• 125 ml meat broth or vegetable broth
• 125 ml whipped cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

very good even without meatballs

Sort the spinach, removing the tough stems. Wash the leaves and place them in a large pot while dripping wet. Allow the spinach to wilt over high heat, shaking it vigorously several times. Let the spinach cool slightly and then chop roughly. Finely chop the onion and fry in hot oil over low heat until translucent. Squeeze the sausage meat out of the sausage skins, form into small dumplings, and add to the pan. Fry over medium heat until browned all over. You can also make your own meatballs. Cook the pasta in plenty of salted water according to the package instructions until al dente. Drain and set aside. Add the lentils to the sausage meat and fry for about two minutes, stirring. Add the spinach. Pour in the stock (I prefer vegetable stock) and cream, bring to a boil once, then cover and simmer over low heat for about 5 minutes. Season with salt and pepper. Mix the pasta with the dumplings and vegetables and serve. Approx. 840 kcal per serving.