John Myers
Ingredients for 4 servings:
- 125 g whole wheat pasta (spelt pasta)
- 1 ½ liters of water
- 250 g lentils, red
- 500 ml water
- 10 g fresh ginger
- 200 g chard
- 70 g leek
- 100 g carrot(s)
- tsp salt
- 1 tsp curry powder
- 1 pinch of cardamom powder
- 1 tsp pepper, freshly ground
- g cheese, grated (e.g. Emmental)
- 1 tsp butter or alternatively 1 tbsp olive oil
- 150 g sliced cheese (e.g. Gouda)
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes
vegetarian
Bring water to a boil in a pot and cook the whole-wheat spelt pasta according to the package instructions until soft. Drain and chop finely with a knife. Place the red lentils in a sieve and rinse with water. Then transfer them to another pot and bring to a boil with about 500 ml of water. In the meantime, finely chop the ginger and add it to the lentil pot. Cook the lentils for 15 to 20 minutes, until they have reduced to a soft puree and the puree is no longer runny. Then add the spices. Wash and chop the chard and leek. Peel the carrot with a vegetable peeler and chop very finely. Add the vegetables to the lentil pot (do not reheat) and stir everything thoroughly. Then add the whole-wheat pasta and grated cheese and mix everything thoroughly. Grease a large baking dish with butter or olive oil and spread the vegetable, pasta, lentil, and cheese mixture on top. Finally, place the cheese slices on top. Bake in the oven at 160°C (fan oven) for about 30 minutes. Tip: This dish is perfect for using up leftovers, as it can be prepared with any kind of pasta and vegetables.
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