Spirelli with Tomato Sauce, Lentils and Feta

Ingredients

• 50 g Beluga lentils
• 1 Shallot
• 1 clove of garlic
• 1 Carrot
• 1 Zucchini
• 2 tbsp olive oil
• 0.5 tsp harissa paste
• 200 g chopped tomatoes (canned)
• Salt
• Pepper
• 1 sprig of thyme
• 250 g whole wheat pasta (Spirelli)
• 200 g Cherry tomatoes
• 50 g Feta cheese

Instructions

1. 1.

   Cook the lentils in double the amount of boiling water for 25 minutes until soft. Then drain and set aside.

2. 2.

   Meanwhile, peel and chop the shallot and garlic. Peel, wash, and chop the carrot and zucchini.

3. 3.

   Heat the oil in a pot. Sauté the shallot and garlic for 3 minutes over medium heat, then add the carrot, zucchini, and harissa paste and simmer for 5 minutes. Then add the tomatoes and simmer for another 4 minutes over low heat. Wash, dry, and pat the thyme leaves. Season the sauce with salt, pepper, and thyme.

4. 4.

   In the meantime, cook the pasta according to package directions in plenty of boiling salted water for 8 minutes until al dente. Then drain and set aside. Season the cooked lentils with salt and pepper. Wash and quarter the tomatoes. Crumble the feta cheese.

5. 5.

   Place the pasta in bowls, spoon the sauce with the lentils and tomatoes over it, and serve sprinkled with feta.