Whole wheat penne with red lentil sauce

Ingredients for 1 servings:

• 50 g leek, cut into rings
• 1 tsp olive oil
• 25 g lentils, red
• ½ red bell pepper(s), diced
• 1 medium-sized tomato(s), diced
• 1 tbsp cream
• 1 handful of arugula, washed and dried
• 1 tbsp Parmesan, freshly grated
• 1 tsp oil (garlic)
• 1 salt and pepper
• Sugar
• 50 g penne (wholemeal)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Lightly sauté the leeks in olive oil, add the red lentils, and deglaze with 1 cup of water. Season with salt, pepper, and a little sugar. Add the diced vegetables and simmer for 10-15 minutes; the lentils should break down a little for a creamy sauce. Add a little more water if needed. While the sauce is simmering, cook the penne in salted water until al dente, then drain. Just before serving, stir a tablespoon of cream into the sauce. Toss the arugula with the penne, pour the sauce over the top, sprinkle with Parmesan cheese, and drizzle with a teaspoon of garlic oil.