Whole wheat pasta with red lentils and mushrooms

Peel and slice the onion, crush or chop the garlic. Clean the mushrooms with a damp paper towel or cloth, then slice them.

Fill the large saucepan with at least 1 L of water, add the pinch of salt and bring to a boil over high heat.

Drop the 120 g of whole wheat pasta into the boiling water and cook 10 min, stirring now and then. Then drain it, saving a small glass of pasta water.

Meanwhile, put the 120 g of red lentils in the small saucepan with 30 cl of water. Cook at a gentle simmer 10 min, until the water is absorbed and the lentils are tender.

In the skillet, heat 1 tbsp of olive oil over medium heat. Cook the onion 4 min, add the garlic for 1 min, then tip it all into a bowl.

Put the skillet back over high heat with the 2nd tbsp of olive oil. Brown the mushrooms 6 to 8 min without stirring too much, with a pinch of pepper.

Put the onion and garlic back in the skillet with the mushrooms, add the lentils, the drained pasta and the crème fraîche. Stir 2 min over low heat, with a little pasta water if it's too thick.