Ribbon Noodles with Lentil Cheese Sauce

Pasta dishes are just always delicious!

Finely dice the onion, score the bay leaves several times. Heat butter in a saucepan, sauté onion until translucent, squeeze garlic and add and sauté briefly. Stir in the lentils, add the bay leaf, milk and clear soup, bring to the boil while stirring and cook at a low temperature with the lid closed for half an hour.

In the meantime, cut the tomatoes in half diagonally, remove the seeds and the stalk. Cut flesh into cubes and drain between 2 layers of kitchen roll. Cook pasta according to package directions in enough boiling salted water to cook.

Stir the processed cheese into the lentils and swell the lentils for 5 minutes on the switched off heat. Drain the pasta and drain. Season the sauce with nutmeg, salt and freshly ground pepper. Stir the tomatoes into the sauce and serve with the pasta. If the sauce is too viscous, you can easily dilute it with a little pasta water.

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