Lentil Ragout

Ingredients

• 4 tomatoes
• 4 Spring Onions
• 2 Garlic cloves
• 2 tbsp olive oil
• 250 ml vegetable broth
• 100 g Red lentils
• 500 g linguine
• Salt
• 1 tbsp Lemon Juice
• pepper (ground)
• 2 tbsp coarsely chopped parsley

Instructions

1. 1.

   Place lentils in a sieve, rinse thoroughly, drain and let them sit. Boil tomatoes, cool, peel, quarter, seed and dice. Wash spring onions, trim and cut diagonally into rings. Slice a little of the white part into fine strips for garnish. Peel garlic, finely chop and sauté briefly in hot oil in a pan.

2. 2.

   Add spring onions briefly, then deglaze with broth. Add tomatoes, stir in rinsed lentils and simmer gently for 10–15 minutes until al dente. Add more broth if needed.

3. 3.

   Cook linguine in a pot of boiling salted water according to package instructions until al dente. Drain and set aside.

4. 4.

   Wash parsley, shake dry and finely chop. Season sauce with lemon juice, salt and pepper. Toss noodles with lentil ragout, garnish with white spring onion strips and sprinkle chopped parsley before serving.