Spaghetti with lentil-tomato sauce and parmesan cheese

Name: spaghetti with lentil-tomato sauce and parmesan cheese
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g Spaghetti; 2 el traditional olive oil; 400 g Italian fine stir fry green beans and red peppers; 400 g peeled canned tomatoes; 41 g Honig basis for macaroni and spaghetti; 150 ml tap water; 250 g Cherry tomatoes; 400 g canned lentils; 75 g Parmesan cheese

Spaghetti with tomato sauce and lentils, stir-fried vegetables, cherry tomatoes and Parmesan cheese.

Ingredients

Directions

Cook the spaghetti according to the instructions on the package.
Heat the oil in a frying pan and fry the stir-fry vegetables for 3 minutes. Add the peeled tomatoes, the base for macaroni and spaghetti and the water.
Break the peeled tomatoes with a ladle into smaller pieces. Bring to the boil and simmer for 5 minutes with the lid on the pan.
Meanwhile, halve the cherry tomatoes. Drain the lentils in a colander and rinse.
Add the last 3 minutes to the sauce with the tomatoes. Season with pepper.
Mix the spaghetti with the sauce and grate the cheese over it.