Pasta and red lentils with cumin and lemon

Ingredients

For 1 serving

• Durum wheat pasta60 g
• Red lentils60 g
• Carrots60 g
• Onion40 g
• Chopped tomatoes60 g
• Vegetable broth450 ml
• Extra virgin olive oil10 g
• Cumin1 pinch
• Lemon juice10 ml
• Saltto taste

Contains: gluten, celery,

Method

1. Heat the vegetable stock. Meanwhile peel the onion and carrot and chop them finely; rinse the red lentils in a sieve until the water runs clear.
2. In a saucepan heat the oil over a medium-low heat and sweat the chopped vegetables with the cumin for 4 minutes, stirring, until the onion is translucent and the cumin fragrant.
3. Add the lentils, the chopped tomatoes and the hot stock, bring to the boil and cook for 12 minutes over a medium heat, stirring now and then, until the lentils break down.
4. Add the pasta and cook it in the soup for the time on the packet, stirring often as lentils tend to stick, until al dente; add hot water if it gets too thick and season with salt.
5. Turn off the heat and finish with the lemon juice, which brightens the lentils.