Lentil Pasta is an authentic Italian Dinner Idea
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⭐️ Lentil pasta or pasta with lentils is a nutritious, tasty, and wholesome Italian recipe (pasta e lenticchie) where the lentils and the pasta are cooked together in one pot.
It's a perfect main dish for lunch or dinner, and the recipe is very easy. In addition, it's kids-friendly and contains all the macros to keep you healthy and satiated.
⭐️ Ingredients
2 tablespoon extra virgin olive oil
1 medium onion finely chopped
1 medium carrot finely chopped
2 cloves garlic minced
1 sprig rosemary or thyme
2 bay leaves or sage
2 tablespoons tomato paste
1 cup lentils green or brown, dry
10 cherry tomatoes halved
5 - 6 cups vegetable broth
2 cups ditalini pasta or other short pasta like penne, ditaloni, conchiglie, or rotini
1 teaspoon salt
½ teaspoon black pepper
1 handful parsley finely chopped
Cooked by Nico
Filmed & Edited by Louise
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. ❤️
Lentil Pasta Sauce | Recipe for Fussy Eaters
A delicious tomato pasta sauce made with red lentils and packed with protein and fibre. A great way to get some extra nutrition into a simple kids pasta dish!
INGREDIENTS
- 1 kg / 35oz passata
- 150g / 5oz dried red lentils
- 600ml / 2.5 cups vegetable stock
- 1 tsp oregano
- salt and pepper to taste
See the full recipe here:
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Hello! I'm Ciara a food blogger at My Fussy Eater where I share lots of healthy eating recipes the whole family will enjoy, along with the odd indulgent treat! I also share my top tips for dealing with picky eaters.
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Red Lentil Pasta Sauce | 30 minute vegetarian meal
Give spaghetti a little bit of pizzazz (and plant-based protein) with this easy red lentil pasta sauce! This vegetarian recipe is packed with pantry staples and is ready in just 30 minutes.
Full recipe:
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RIGATONI WITH LENTIL BOLOGNESE #VEGGIE PASTA RECIPE : By Chef Ramy`s Kitchen
Ingredients for Rigatoni Brown Lentils Bolognese:
Rigatoni Pasta
Brown Lentils
Olive Oil
Onion
Garlic
Carrot
Celery
Paprika
Parsley
Tomato Paste
Red Wine
Vegetables Stock
Salt / Pepper
Tomato Sauce in Can
Agave Syrup
Vegan BOLOGNESE Sauce Recipe: Easy Lentil Bolognese
This Vegan Bolognese is a hearty and flavorful dish that’s easy to toss together. Made with your run of the mill pantry items, this savory sauce is composed of simple ingredients. A dinner dish bursting with flavor and chock-full of vegetables, for one very satisfying meal.
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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Ingredients:
1 tbsp oil
1 medium onion finely diced
1 medium (52 g) stalk celery finely diced (1/2 cup)
10 oz fresh (280 g) mushrooms finely diced (or 1 oz dried)
2 medium (200 g) carrots finely grated
4 cloves garlic finely minced or crushed
2 tsp Italian seasoning or use 1 tsp each of dried oregano and basil
1 tsp onion powder
1 tsp coconut sugar or sweetener of choice
Pinch of red pepper flakes or to taste
Salt and black pepper to taste
1/3 cup (80 ml) red wine or use more vegetable broth
3 cups (750 g) crushed tomatoes or marinara sauce or tomato sauce
2 cups (480 ml) vegetable broth
1 bay leaf
1 cup (200 g) dry lentils I used brown, soaked
1 tbsp soy sauce gluten-free if needed or tamari
1 tbsp balsamic vinegar
1/2 cup (120 ml) plant-based milk
1 tsp cornstarch
8 oz (225 g) spaghetti gluten-free if needed or pasta of choice
Vegan Parmesan or nutritonal yeast to garnish (optional)
Full recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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LENTIL PASTA BOLOGNESE | VEGAN | #short
What you need (4 servings)
For the lentil bolognese
1 tbsp. olive oil
1/2 cup red onion
3 garlic cloves ,minced
1 cup portobello mushrooms, diced
1/4 cup carrots, diced
1/2 tsp salt
3/4 cup lentils, uncooked
1 1/2 cup water
1 1/4 cup tomato sauce
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. smoked paprika
For the toppings
Red onion
Fresh parsley
Place a non-stick pan over medium-high heat. Add olive oil, red onion, garlic, and carrots. Sauté for 2-3 minutes.
Add salt and portobello mushrooms to the sauté mix and cook for another 3 minutes. Stir constantly.
Once the mushrooms are roasted add washed lentils, water, tomato sauce, and all remaining spices. Stir well and let cook for 25 - 40 minutes with the lid closed. Stir occasionally. The bolognese is ready, once the lentils are cooked through.
Garnish with red onion and fresh parsley. Enjoy with your favourite pasta.
Full recipe & more as always on my website deliish.app. ❤️