Wholemeal Spaghetti with Lentil and Carrot Cream Sauce
TM6 TM5 TM31

Wholemeal Spaghetti with Lentil and Carrot Cream Sauce

3.5 (2 rating)

Ingredients

  • 150 g dried lentils, any type (see tip)
  • 700 g water, plus extra for cooking pasta
  • 1 vegetable stock cube (for 0.5 l), crumbled
    or 1 heaped tsp vegetable stock paste, homemade
  • 140 g carrots, cut in pieces (2-3 cm)
  • 25 - 30 g shallot, halved, to taste
  • 40 g toasted sesame oil, plus extra for sizzling
    or 40 g olive oil
  • ½ tsp salt, plus extra for cooking pasta
  • 1 tsp sweet paprika
  • ½ tsp fresh oregano leaves, plus 1 pinch for garnishing
  • 320 g dried wholewheat spaghetti
  • 100 g sun-dried tomatoes in oil, drained, cut in pieces (1-2 cm)
  • 1 pinch sesame seeds, for garnishing

Nutrition
per 1 portion
Calories
2565 kJ / 613 kcal
Protein
24 g
Carbohydrates
104 g
Fat
13 g
Saturated Fat
2 g
Fibre
12 g
Sodium
387 mg

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