Whole wheat spaghetti with cream lentils

Ingredients for 4 servings:

• 320 g spaghetti, whole wheat
• salt water
• 1 onion(s), diced
• 1 clove(s) garlic
• 1 tbsp clarified butter
• 100 g lentils, brown
• 500 ml milk (3.5%)
• some salt and pepper, black
• some nutmeg
• 2 tsp vegetable broth, granulated
• 4 tbsp chives, cut into rolls

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

A delicious vegetarian dish. The creamy consistency is created when the starch in the lentils combines with the milk.

Sauté the diced onions in clarified butter until translucent. Add the washed lentils, sauté, add the vegetable stock, pour in the milk, and bring to a boil over low heat. Simmer gently for about 30-40 minutes (be careful, as the milk will curdle if it boils too vigorously!), stirring frequently. Press in the garlic 10 minutes before the end of the cooking time. Season the finished sauce with salt, pepper, and nutmeg. Cook the spaghetti in salted water until al dente, drain, toss with the sauce, and sprinkle with chives.