Sportsman spaghetti with lentil vegetables and ricotta

Name: Sportsman spaghetti with lentil vegetables and ricotta
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Carrots; 2 Onions; 2 Garlic cloves; 1 can(s) (425 ml each) Lenses; 2 Tomatoes; 7-10 Tbsp salt, pepper; 2 TABLESPOONS Oil; 2 TABLESPOONS Fruit vinegar; 400 g Spaghetti; 100 g young leaf spinach; 1 Organic Lemon; 1/2 bunch Parsley; 150 g Ricotta

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

Lentils are small protein protectors. And no matter where you perform at your best, whether at the supermarket sprint or in the running group, a small plate of this gives you a lot of strength

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Carrots
2 Onions
2 Garlic cloves
1 can(s) (425 ml each) Lenses
2 Tomatoes
7-10 Tbsp salt, pepper
2 TABLESPOONS Oil
2 TABLESPOONS Fruit vinegar
400 g Spaghetti
100 g young leaf spinach
1 Organic Lemon
1/2 bunch Parsley
150 g Ricotta

Directions

1
Peel and wash the carrots. Peel onions and garlic. Dice everything finely. Drain the lentils. Wash and chop the tomatoes. Bring 4-5 l salt water (1 teaspoon salt per litre) to the boil.
2
Fry the carrots, onions and garlic in hot oil. Add the lentils, tomatoes and vinegar and steam for about 10 minutes. Cook spaghetti in boiling water according to package instructions. Sort and wash the spinach, stir into the lentil vegetables and let it collapse.
3
Wash the lemon hot, dry it off, grate the peel thinly. Wash parsley, shake dry and chop. Drain the pasta and collect about 100 ml of cooking water. Add the noodles and cooking water to the lentil vegetables. Season to taste with salt and pepper. Crumble the ricotta over it, sprinkle with lemon peel and parsley.