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

3.2 19 ratings

Prep. 20 min

Total 45 min

4 portions

Ingredients

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