Wholemeal Spaghetti with Lentil and Carrot Cream Sauce

Name: Wholemeal Spaghetti with Lentil and Carrot Cream Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 45 min
Yield: 4 portions
Ingredients: 150 g dried lentils; 700 g water; 1 vegetable stock cube (for 0.5 l); 140 g carrots; 25 - 30 g shallot; 40 g toasted sesame oil; ½ tsp salt; 1 tsp sweet paprika; ½ tsp fresh oregano leaves; 320 g dried wholewheat spaghetti; 100 g sun-dried tomatoes in oil; 1 pinch sesame seeds

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Schwierigkeitsgrad einfach

Arbeitszeit 20 Min

Gesamtzeit 45 Min

Portionen 4 portions

Zutaten

150 g dried lentils, any type (see tip)
700 g water, plus extra for cooking pasta
1 vegetable stock cube (for 0.5 l), crumbled
oder 1 heaped tsp vegetable stock paste, homemade
140 g carrots, cut in pieces (2-3 cm)
25 - 30 g shallot, halved, to taste
40 g toasted sesame oil, plus extra for sizzling
oder 40 g olive oil
½ tsp salt, plus extra for cooking pasta
1 tsp sweet paprika
½ tsp fresh oregano leaves, plus 1 pinch for garnishing
320 g dried wholewheat spaghetti
100 g sun-dried tomatoes in oil, drained, cut in pieces (1-2 cm)
1 pinch sesame seeds, for garnishing

Nährwerte: pro 1 portion
Brennwert: 2565 kJ / 613 kcal
Eiweiß: 24 g
Kohlenhydrate: 104 g
Fett: 13 g
gesättigte Fettsäuren: 2 g
Ballaststoffe: 12 g
Natrium: 387 mg