Red Lentil, Kale and Rosemary Pasta
TM6 TM5

Red Lentil, Kale and Rosemary Pasta

4.1 (74 ratings)

Ingredients

  • 1 tsp fine sea salt
  • 1 garlic clove
  • 6 sprigs fresh rosemary, leaves only
  • 100 g onions, quartered
  • 75 g carrots, cut in pieces (2 cm)
  • 75 g celery, cut in pieces (2 cm)
  • 20 g olive oil
  • 100 g red lentils
  • 200 g roasted red peppers, preserved, drained, sliced
  • 100 g sun-blush tomatoes
  • 400 g tinned chopped tomatoes
  • 300 g water
  • ½ vegetable stock cube (for 0.5 l), crumbled (see tip)
    or ½ tsp vegetable stock paste, homemade
  • 300 g dried tagliatelle (see tip)
  • 200 g kale, thick stalks removed, chopped
  • 10 g vegan cheese, grated

Nutrition
per 1 portion
Calories
2680 kJ / 639 kcal
Protein
22 g
Carbohydrates
78 g
Fat
23 g
Saturated fat
3 g
Sodium
1344 mg

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