Whole wheat pasta with lentil and tomato sauce

Ingredients for 1 servings:

• 60 g wholemeal pasta, egg-free
• 30 g onion(s)
• 1 clove(s) garlic
• 1 tsp vegetable oil
• 30 g lentils, red
• 100 g tomatoes from the can
• 1 tsp vegetable stock powder
• 1 pinch(s) thyme
• 1 pinch(s) of iodized salt with fluoride
• 1 pinch(s) of pepper
• n. B. water

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

egg-free

Cook the whole-wheat pasta in salted water until al dente. Drain through a sieve and return to the pot. While the pasta is cooking, peel and chop the onion and garlic. Heat the oil in a pot and sauté the onion and garlic. Add the lentils, canned tomatoes, stock, thyme, and a little water and bring to a boil. Simmer gently for 20 minutes, stirring occasionally, adding a little more water if necessary. Season with salt and pepper, pour the sauce over the pasta, and serve.