Pasta with Lentil-Carrot Sauce

Ingredients

• 2 carrots
• 1 large onion
• 2 Garlic cloves
• 20 g Ginger
• 1 tbsp Sesame oil
• 2 tsp Curry powder
• 0.5 tsp paprika (spicy)
• 0.5 tsp coriander (ground)
• 0.5 tsp cumin (ground)
• 500 ml vegetable broth
• 250 g yellow lentils
• 1 bay leaf
• 400 g spaghetti
• Salt
• 1 tbsp lime juice
• black pepper (freshly ground)
• chopped chives for garnish

Instructions

1. 1.

   Peel and dice the carrots. Peel and finely chop the onion, garlic, and ginger. In hot oil in a pot, sauté the onion with garlic and ginger until translucent. Add the carrots, sprinkle with curry, paprika, coriander, and cumin, and cook briefly. Deglaze with broth and simmer gently for about 5 minutes. Then add the washed lentils and bay leaf and let simmer on low for 5-6 minutes.

2. 2.

   Meanwhile, cook the spaghetti in boiling salted water until al dente.

3. 3.

   Season the lentil sauce with lime juice, salt, and pepper. Drain the pasta and toss with the sauce. Sprinkle chopped chives before serving.