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Wholemeal Spaghetti with Lentil and Carrot Cream Sauce
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Ingredients
- 150 g dried lentils, any type (see tip)
- 700 g water, plus extra for cooking pasta
-
1
vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade - 140 g carrots, cut in pieces (2-3 cm)
- 25 - 30 g shallot, halved, to taste
-
40
g toasted sesame oil, plus extra for sizzling
or 40 g olive oil - ½ tsp salt, plus extra for cooking pasta
- 1 tsp sweet paprika
- ½ tsp fresh oregano leaves, plus 1 pinch for garnishing
- 320 g dried wholewheat spaghetti
- 100 g sun-dried tomatoes in oil, drained, cut in pieces (1-2 cm)
- 1 pinch sesame seeds, for garnishing
- Nutrition
- per 1 portion
- Calories
- 2565 kJ / 613 kcal
- Protein
- 24 g
- Carbohydrates
- 104 g
- Fat
- 13 g
- Saturated fat
- 2 g
- Fiber
- 12 g
- Sodium
- 387 mg
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