The slightly different pasta pot

Ingredients for 5 servings:

• 2 onions
• 3 garlic cloves
• oil
• salt and pepper
• Cayenne pepper
• 1 ½ liters of water
• 120 g lentils, red
• 2 ½ tsp, heaped thyme, dried
• 3 tsp vegetable broth, granulated
• e.g. Worcestershire sauce
• 200 g pasta
• 1 small can of kidney beans
• 4 tbsp, heaped tomato paste
• 2 cans of sardines

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

with lentils, kidney beans and sardines

Peel and dice the onions and sauté in a little oil in a large pot until translucent. Meanwhile, peel and finely chop the garlic. Add it to the onions and sauté briefly. Season with salt, pepper, and cayenne pepper to taste, then deglaze with the water. Bring to a boil, add the stock, thyme, Worcestershire sauce, and lentils, stir well, place the lid on the pot at an angle, and simmer for 10 minutes over medium heat. Add the pasta, stir, then place the lid on the pot at an angle, and cook over medium heat until the pasta is tender. 5 minutes before the end of the cooking time, add the drained beans. When everything is cooked, remove the pot from the heat, stir in the tomato paste, and stir in the drained, shredded fish.