Beluga Lentils with Tagliatelle

250 g tagliatelle
70 g red lentils
1 red onion
1-2 clove of garlic
2 tsp curry powder
1 can strained tomatoes
1 can coconut milk (400 ml)
pinch of sugar
Parsley
Salt, pepper, chilli
Olive oil for frying

Cook the Beluga lentils in water for about 25 minutes until they’re soft and drain.

Sauté the onions and garlic in olive oil with a pinch of sugar.
Add the curry and stir-fry for about 1 minute.

Add the drained lentils, deglaze with the tomatoes and season well.
Now add the coconut milk and let it boil down until it becomes a creamy sauce.

In the meantime, cook the tagliatelle until they are al dente.

Then add the drained tagliatelle to the sauce, mix well and sprinkle with fresh parsley.

A wonderful dish that tastes like more…

Baluga lentils – also called caviar lentils, are indispensable in vegetarian/vegan cuisine.