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

3.4 ( 16 évaluations )

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Niveau facile

Temps de préparation 20min

Temps total 45min

Nombre de portions 4 portions

Ingrédients

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
ou 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
ou 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

Infos nut.: par 1 portion
Calories: 613 kcal / 2565 kJ
Protides: 24 g
Lipides: 13 g
Glucides: 104 g
Fibre: 12 g
Graisses saturées: 2 g
Sodium: 387 mg