Simple Lentil Spaghetti From Stanley Tucci's Taste
Today, we'll attempt to cook Lentil Spaghetti from Taste: My Life Through Food written by award-winning actor, Stanley Tucci.
Taste by Stanley Tucci:
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Ingredients:
1/2 carrot, chopped
1 onion, chopped
1/2 stalk celery, chopped
1/2 garlic clove, sliced
3 Tbsp olive oil
1 cup dried brown lentils
1/2 pound spaghetti
1 1/2 cup marinara
1 28oz can of San Marzano Tomatoes
Directions:
1. Prep your carrots, onion, celery and garlic. For the Marinara, we are going to make our own, so start by placing your tomatoes in a bowl and break apart by hand. If you'd like the sauce a bit smoother, feel free to strain through a fine mesh strainer.
2. For the lentils, in a medium saucepan. Fill the pan with cold water to 1 inch above the lentils. Slowly bring to a simmer and cook until the lentils are tender, about 20 minutes. Remove from heat
3. For the Marinara, take a large pan, bring to medium heat and add a couple tablespoons of olive oil and then add your onions. Saute until they are translucent, about 3-4 minutes. Then add in a couple pieces of basil and saute for an additional 30 seconds. Then add your tomatoes and we're going to simmer for 20-25 minutes. If your sauce is too thick, feel free to add a cup of water and continue simmering. Finish off with some salt and black pepper to taste
4. The recipe calls for breaking the spaghetti into 1 to 1 1/2 inch pieces. You can complete this by using a kitchen towel to avoid making a mess. Then bring a large pot of salted water to a boil, and cook the spaghetti until al dente
5. Returning to the recipe, bring a medium/large pan to medium heat and add in some olive oil. Then, add in your onions, carrots and celery from earlier. You are going to cook for a few minutes until they have softened. At this point, add in your sliced garlic and cook for an additional minute or two.
6. Drain the lentils and add directly into the pan with the vegetables. Add in your marinara sauce, then cover and simmer for about 10 minutes. I added a little bit of water to mine as the sauce was thick. Afterward, add the pasta into the dish and simmer for 3 minutes, season with salt and pepper and the dish is complete!
If you have any questions or video ideas, please send them to me at Inquiries@tasteswithtaylor.org
Italian Lentil Soup is a wholesome Dinner Idea
Get the Recipe:
⭐️ This lentil soup is a tasty, earthy, and nourishing, Italian-inspired recipe made with easy-to-find ingredients.
It's an excellent everyday dinner and make-ahead meal, as you can store it for up to 5 days in the refrigerator and up to 3 months in the freezer.
⭐️ Ingredients
2 tablespoons extra virgin olive oil
1 large onion
1 stalk celery
2 medium carrots
½ leek optional
2 sprigs rosemary
3 sprigs thyme you can also add two bay leaves and sage leaves.
1 cup lentils brown or green
4 cups vegetable stock
2 cups water add more as needed to fully cook the lentils
1 small can (15 ounces) crushed tomatoes
6 ounces leafy green of choice kale, spinach, chard, bok choi, savoy cabbage, Chinese cabbage
1 teaspoon salt or more to taste
4 twists pepper
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
DAHL DI LENTICCHIE
Il dahl di lenticchie è uno di quei piatti che non mi stufa mai, ma proprio mai! Lo preparo almeno una volta al mese, ma nei periodi più freddi anche più spesso ed ogni volta è una grande soddisfazione????
Si tratta di una zuppa speziata molto cremosa, che si prepara in India e nei paesi limitrofi, con le dovute varianti: trattandosi di cucina povera, non esiste una ricetta precisa, ma ognuno la prepara a modo proprio con ciò che si ha a disposizione.
Io, per esempio, fatico a trovare il garam masala, il mix di spezie tipico indiano che andrebbe aggiunto a fine cottura, ed uso al suo posto un comunissimo curry da supermercato ed altre spezie a parte????
Anche il latte di cocco è un ingrediente del tutto facoltativo, che alle volte aggiungo ed altre ometto????
E tu hai mai assaggiato il dahl di lenticchie? Lo prepari mai a casa?????
❄️Conservazione -- Il dahl di lenticchie si conserva in frigorifero per 3 o 5 giorni, oppure un freezer per più tempo. ❄️
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Trovi la ricetta completa al link che segue
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Learn How to Make This Delicious Lentil Bolognese in Just Minutes!
Lentil bolognese is a delicious and healthy twist on the classic Italian meat sauce. This hearty vegetarian dish is perfect for those looking for a meat-free alternative that is still packed with protein and flavor. Made with hearty lentils, vegetables, and aromatic herbs, this lentil bolognese recipe is easy to make and is a great addition to any weeknight dinner rotation.
Recipe:
Ingredients:
1 cup brown lentils
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 can (14 oz) crushed tomatoes/ 4 large tomato puree
2 cups veggie broth/water
1 teaspoon dried basil
1 teaspoon dried oregano
Salt to taste
1 teaspoon red chilli flakes
1/2 teaspoon cumin seeds (optional)
2 tablespoon cashew cream (optional)
Cooked pasta of your choice
Instructions:
Heat the olive oil in a large saucepan over medium heat. Add the garlic and onions and cook until little golden for about 4-5 minutes.
Add the crushed tomatoes, lentils, basil, oregano, salt, and red chilli pepper to the saucepan and stir to combine.
Add the veggie stock or water to lentils to the saucepan and stir to combine.
Reduce the heat to low and let the lentil bolognese simmer for about 15-20 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded together.
Smash the lentils with potato masher a little, add in cashew cream and mix.
Serve the lentil bolognese over your favorite cooked pasta, garnished with fresh herbs or grated vegan parmesan cheese, if desired.
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Red Lentil Koftes #shorts | SO VEGAN
You’ll find the full recipe in this month's Sainsbury's Magazine or visit the link in our bio to get it online ✌️
Full recipe:
This is our plant-based twist on the classic Middle Eastern kofte using red lentils, oats and spices, which wev serve on a bed of zesty giant couscous. Yum!
Roxy + Ben ????
PASTA WITH LENTILS
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