Pasta with Lentil Tomato Sauce and Sheep Cheese

Ingredients

• 1 Carrot
• 1 onion
• 1 Garlic clove
• 5 tomatoes
• 2 tbsp olive oil
• 80 g yellow lentils
• 1 tbsp Tomato Paste
• 250 ml vegetable broth
• 400 g spaghetti
• Salt
• Cayenne pepper
• 250 g feta cheese
• basil (for garnish)

Instructions

1. 1.

   Peel and finely dice the carrot, onion, and garlic. Boil the tomatoes briefly, cool them, peel, quarter, seed, and dice. Sauté the carrot, garlic, and onion in hot oil for a short time. Stir in the lentils and tomato paste, then deglaze with broth. Add the diced tomatoes and simmer gently for about 15 minutes; add more broth if needed.

2. 2.

   Cook the spaghetti in salted water until al dente.

3. 3.

   Season the sauce with salt and cayenne pepper, then toss with the drained spaghetti. Sprinkle crumbled feta on top and garnish with basil before serving.