Spaghetti with Lentils and Celery

Clean the celery and cut into small cubes. Peel and chop the onion and garlic clove.

Cook the spaghetti in enough boiling salted water until al dente.

At the same time, in a second saucepan, melt the butter. Sauté the celery, onion and garlic in it. Add the lentils, the vegetable stock and the cream. Simmer everything open at low temperature for ten to twelve minutes.

Chop the parsley. Finally, add the lentils and season with vinegar, salt and freshly ground pepper.

Drain the spaghetti and drain well. Mix immediately with the lentil sauce.

Annemarie Wildeisen: Pasta and legumes are a popular combination in Italian cuisine. To keep this specialty a quick dish, be sure to use red lentils. They are peeled and therefore have a short cooking time (ten to twelve minutes), and soaking is also unnecessary. Instead of celery, you can also use about 200g of fresh spinach, blanch it briefly, chop it coarsely and add it to the lentils at the end.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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