Red lentil noodles with spinach and feta

Name: Red lentil noodles with spinach and feta
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 medium onion; 1-2 Garlic cloves; 20 g Butter; 1 pck (each 500 g) deep-frozen leaf spinach; 60 g Sultanas; 30-40 g Pine nuts; 7-10 Tbsp salt, pepper, grated nutmeg; 250 g Lentil noodles; 150 g Feta cheese

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

Pasta made from red lentils not only has a particularly nutty aroma, but is also distinguished by its high protein content. One more reason to recook this great pasta dish.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 medium onion
1-2 Garlic cloves
20 g Butter
1 pck (each 500 g) deep-frozen leaf spinach
60 g Sultanas
30-40 g Pine nuts
7-10 Tbsp salt, pepper, grated nutmeg
250 g Lentil noodles
150 g Feta cheese

Directions

1
Peel onions and garlic. Chop the onions finely, chop the garlic. Heat butter in a saucepan, sauté onions and garlic, add spinach, sultanas and 100 ml water. Bring to the boil covered and steam for 5-10 minutes, stirring occasionally.
2
Roast pine nuts in a pan without fat while turning, remove immediately and let cool. Season spinach with salt, pepper and nutmeg.
3
Bring 1 litre of water to the boil briefly. Add the noodles to the hot, no longer bubbling water and leave to stand for a maximum of 4 minutes. Pour the noodles onto a sieve, drain and fold into the spinach.
4
Arrange lentil noodles with spinach in 4 deep bowls. Crumble the feta, spread on top and sprinkle with pine nuts and pepper.