Macaroni with red lentils in lemon cream sauce

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

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g red lentils
400 g Macaroni
7-10 Tbsp Salt
1 untreated lemon
1 Onion
1 TABLESPOON Butter
6 Stem(s) Lemon balm
100 ml Milk
300 g Whipped cream
7-10 Tbsp Pepper

Directions

1
Soak the lentils in cold water overnight. Prepare pasta in boiling salted water according to package instructions. Wash lemon hot, grate dry, peel in thin strips by tearing the zest. Halve the fruit and squeeze the juice. Peel onion and chop finely. Heat butter and sauté onion for about 6 minutes. Drain the lentils and add them to the onion after about 3 minutes.
2
Wash the lemon balm, shake dry, pluck the leaves from the stalks and cut into strips, except for a little garnish. Deglaze the lentils with milk and cream, bring to the boil and simmer for about 5 minutes. Season to taste with lemon zests, lemon juice, lemon balm, salt and pepper. Drain the pasta and put it back into the pot. Add lentils and mix in. Arrange on plates and garnish with lemon balm
3
Waiting time approx. 12 hours