Shopping list (4 portions)
500 gr dry pasta
1 medium onion
1 can plum tomatoes
2 medium carrots
salt & pepper & dry parsley
125gr dry red lentils
2 -4 tablespoons of olive oil
400 ml water + 1 stock cube
You'll need a food processor
Method
Use the food processor with the chopping blade.
Chop the carrots, and onion. Transfer this into a saucepan with 2 tablespoons of olive oil. Open the can of tomatoes and empty this into the food processor. Chop the can of tomatoes for a few seconds.
By now the onion and carrot should be cooked, cover it with the tomato sauce and 400ml water (I use the empty tomato can to measure). Season with salt, pepper and parsley (chilli or cayenne pepper optional, if you like it spicy) and add the dry lentils and the stock cube.
Cover the saucepan and let it cook for 20min on medium heat (stir from the time to time to avoid that the lentils stick to the saucepan ).
Now cook the pasta al dente, normally 6-8min depending on the heat. Once it is cooked, drain the water (reserve 2 tablespoons of the water), throw the drained pasta into the same saucepan where you cooked them in (and add the reserved water to avoid that the pasta sticks).
Serve with a generous quantity of lentil sauce. (you can sprinkle with parmesan cheese if vegetarian).
You can additionally add 5 min before the end some sliced mushrooms (150gr) like the picture below.
