Lemon Spaghetti with Lentil Sauce

Ingredients

• 2 Garlic cloves
• 2 shallots
• 1 tbsp Olive Oil
• 40 g red lentils
• 200 ml vegetable broth (instant)
• 200 ml whipping cream
• 50 g crème fraîche
• 1 untreated lemon
• Salt
• Pepper
• 1 pinch sugar
• 500 g spaghetti
• 0.5 bunch flat parsley
• 2 stalks leeks

Instructions

1. 1.

   Peel and finely dice garlic and shallots. Heat olive oil in a small pot. Sauté garlic and shallots for about 2-3 minutes. Add lentils and pour in broth. Simmer covered for 8-10 minutes. After about 4-5 minutes, remove 2 tbsp of lentils and set aside. Add cream and crème fraîche to the simmering lentils and continue cooking uncovered for about 5 minutes. Puree everything finely. Grate lemon zest, squeeze juice from half a lemon. Stir lemon zest and reserved lentils into the sauce and season with lemon juice, salt, pepper, and sugar.

2. 2.

   Cook spaghetti in plenty of salted water according to package instructions until al dente. Pull parsley leaves off stems. Clean leeks, cut into fine strips, rinse. Boil leeks in salted water for about 1-2 minutes. Drain and let drain. Drain spaghetti. Mix spaghetti with lentil sauce, leeks, and parsley leaves and serve.