Turmeric Lentil Noodles

Ingredients

• 300 g yellow and red cherry tomatoes
• 2 carrots
• 2 shallots
• 1 Garlic clove
• 30 g buckwheat (2 tbsp)
• 1 tsp Olive oil
• 1 tsp turmeric powder
• 30 g tomato paste (2 tbsp)
• 100 ml passata
• Salt
• Pepper
• chili powder
• 1 box of red cress
• 250 g red lentil noodles

Instructions

1. 1.

   Wash and halve the tomatoes. Peel, peel, and finely grate the carrots. Peel and finely chop the shallots and garlic.

2. 2.

   Roast the buckwheat in a hot pan without oil over medium heat for 5 minutes, then set aside.

3. 3.

   Meanwhile, heat the oil in a pan. Sauté the shallots and garlic for 2 minutes over medium heat, sprinkle with turmeric. Stir in the tomato paste and cook for 3 minutes, then add the tomatoes, season with salt, pepper, and chili powder, and simmer for 10 minutes over medium heat. Add the carrots and tomatoes, and cook together for 2 minutes over low heat.

4. 4.

   Cook the noodles according to package instructions in plenty of boiling salted water until al dente. Drain, let drain, then mix into the sauce with the buckwheat. Cut fresh red cress from the bed. Let the lentil noodles cool briefly for take‑out, fill lunchboxes, and garnish with cress.