Pasta with Balsamic Lentil Vegetables

Ingredients

• 2 Spring Onions
• 1 Garlic clove
• 2 tbsp olive oil
• 200 g beluga lentils (soaked)
• 600 ml Vegetable Broth
• Salt
• Pepper (freshly ground)
• balsamic vinegar
• sugar
• 350 g orecchiette pasta
• 200 g seedless red grapes
• 2 tbsp toasted pine nuts

Instructions

1. 1.

   Wash the spring onions, slice into thin rings and briefly blanch them in boiling water. Then shock with ice-cold water and drain. Rinse the lentils and drain well. Peel and finely chop the garlic, then sauté it in a pot with hot oil until translucent. Add the lentils, stir for a moment, then pour in the broth. Season with salt and pepper and cook over medium heat, stirring occasionally, for 25-30 minutes.

2. 2.

   Cook the pasta in boiling salted water until al dente. Wash and halve the grapes. Season the lentil mixture with salt, pepper, balsamic vinegar, and sugar, then fold in the grapes. Drain the pasta, mix it with the lentil vegetables, plate on warmed dishes, sprinkle with sliced spring onions and toasted pine nuts, and finish with a dusting of pepper.