Red Lentil Ragu - Easy Vegan Pasta Sauce Under $5
This easy red lentil vegan “ragu” might become your new favourite vegan pasta sauce! 10 ingredients, thrifty, made with pantry staples, and so adaptable. This delicious vegan pasta dish is full of flavour with a “meaty” texture and a touch of spice!
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Key Moments:
00:00 Introduction
00:19 Recipe Cost
01:01 How To Make Red Lentil Ragu
02:09 Make This A Quicker Weeknight Meal With Cooked Lentils
02:56 Add The Marinara Sauce
03:29 Make It More Traditional
03:48 How To Serve Red Lentil Ragu
04:00 How To Make The Easiest Vegan Garlic Bread In 5 Minutes
05:13 Coming Up Next Sunday
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Red Lentil Pasta Recipe
This red lentil pasta recipe is one of the most delicious and healthy pasta dishes I've ever had. The sauce is made from red lentils cooked until creamy and infused with sriracha, soy sauce and fresh lime juice for a real flavour explosion! See my recipe here:
HOW TO MAKE RED LENTIL MARINARA #lentil #sauce #marinara #crownful
A heart-friendly and saucy RED LENTIL MARINARA ???? packed with protein which is a perfect alternative for meat sauce.
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Italian Lentil Pasta Recipe
Italian Lentil Pasta Recipe
RECIPE:
250 g lentils (1 cup+ 1/4 cup)
300 g pasta (10.5 oz)
2 celery stalks
1 carrot
1 potato
1 onion
120 g tomato purée (1/2 cup)
2 tsp + 1/4 tsp salt (adjust to taste)
black pepper
bay leaves
1.25 liters water (5 cups + 1/4 cup)
parmesan
2-3 tbsp olive oil
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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.
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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