Pasta with Balsamic Lentils and Arugula

Ingredients

• 250 g brown lentils
• 1 bundle arugula (ca. 30 g)
• 3 ripe tomatoes
• 2 small carrots
• 1 stalk Celery
• 2 small onions
• 3 cloves garlic
• 1 green peppercorn
• 2 tbsp olive oil
• 150 ml dry white wine
• 3 tbsp dark balsamic vinegar
• Salt
• Pepper (freshly ground)
• 400 g Taglioni

Instructions

1. 1.

   Soak the lentils overnight in water. Rinse, wash and dry the arugula. Wash the tomatoes, remove stems, blanch, peel, core, and dice into small cubes. Peel and cube the carrots. Trim the celery and slice thinly. Peel and finely chop the onion and garlic. Wash the peppercorn, halve, seed, dice, and sauté with garlic and onion in hot oil. Add lentils with soaking water and wine; simmer for 30-40 minutes. Ten minutes before finishing, stir in remaining vegetables and cook together. Season with salt, pepper, and balsamic vinegar.

2. 2.

   Cook the pasta in boiling salted water al dente, drain, mix with lentils, toss, and serve topped with arugula leaves.