Pestonudeln mit Spinat

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Zutaten

4 Portionen

8
400 g
2
2
250 g Pita breads
Linsen aus der Dose
Auberginen
Rote Paprika
Cherry tomatoes 200 ml
140 g
1 EL
20 g
4 EL
2
2 cloves (Greek) yoghurt (soy or coconut)
Tomatenmark
Chili flakes
Mint (fresh)
Olivenöl
Zwiebeln
Knoblauch

Vorbereitung

10 min

1. Zwiebel würfeln und Knoblauch fein hacken
2. Cut aubergine into slices
3. Kirschtomaten halbieren
4. Zwiebeln in Ringe schneiden
5. Paprika in Würfel schneiden
6. Finely chop mint
7. Preheat oven to 240°C

Kochen

25 min

Add everything except for the yoghurt and half of the mint to the pan

drain lentils before adding, mix ~1 min

Cover with lid and bring to a simmer

med/high heat, stir occasionally ~30 min

In the meantime, bake pita breads in the oven

~6 min at 240°C

Mix the other half of the mint through the yoghurt

~1 Min

Serve stew with pita bread and yoghurt