Macaroni with red lentils in lemon cream

Name: Macaroni with red lentils in lemon cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Macaroni; 7-10 Tbsp salt, pepper; 1 Organic Lemon; 1 Onion; 5-6 Stem(s) Lemon balm; 1 TABLESPOON Butter; 150 g red lentils; 100 ml Milk; 300 g Whipped cream

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Macaroni
7-10 Tbsp salt, pepper
1 Organic Lemon
1 Onion
5-6 Stem(s) Lemon balm
1 TABLESPOON Butter
150 g red lentils
100 ml Milk
300 g Whipped cream

Directions

1
Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to package instructions.
2
Meanwhile, wash the lemon hot, grate it dry and peel the rind in thin strips with a zest ripper. Halve the lemon and squeeze it. Peel and finely dice the onion. Wash lemon balm, shake dry, pluck leaves from the stalks and cut into strips.
3
Heat butter. Sauté the onion for about 6 minutes. Add the lentils to the onion and fry briefly. Deglaze the lentils with milk and cream, bring to the boil and simmer for about 3 minutes.
4
Drain the pasta, let it drain and put it back into the pot. Mix lentils with lemon zests, lemon juice and lemon balm. Season to taste with salt and pepper. Add the lentil mixture to the noodles and fold in.
5
Season again and serve.