How To make Lentils and Spaghetti
1 c Lentils, rinsed and drained
3 c Chicken broth, vegetable
-broth or water 1 lb Kale
4 oz Country ham (or other aged,
-lean ham), minced 3 tb Olive oil
1 md Onion, peeled and chopped
2 Garlic cloves, peeled and
-minced (about 1 t) 1 t Ground cumin
1/2 t Crushed red pepper flakes
12 oz Dry spaghetti
1/2 c Or so sharp, aged cheese
-such as Parmesan or Asiago Combine lentils with 2 cups of the broth in a small saucepan. Bring to a boil, reduce heat, cover and simmer for 30 minutes or until lentils are tender. Meanwhile, wash kale and remove woody stems. Slice leaves into thin strips, set aside. Mince ham and set aside. Heat olive oil in a wide skillet and add onion and garlic. Cook over medium heat about 10 minutes, then add cumin, red pepper flakes, kale and ham. Stir about 3 minutes, until kale is limp and reduced in size. Add cooked lentils and remaining broth. Cover and cook until tender. Season with salt and pepper. Meanwhile, bring a large pot of water to a boil. Add spaghetti and cook until al dente (cooked but a little firm to the bite), about 8 minutes. Drain well and put in a large bowl. Top with lentil mixture and toss. Sprinkle with cheese and serve. Serves 4-6. Serve with bread or rolls.
How To make Lentils and Spaghetti's Videos
LENTICCHIE E SPAGHETTI SPEZZATI how to cook pasta & lentils - authentic recipe made in Italy
pasta e lenticchie - lentils soup with small pasta - is a classic meal from Southern Italy particularly suitable for the colder days, part of the so called cucina povera (poor man's dish), but very rich in taste and powerful. You can replace the broken spaghetti with any other small pasta type. You can also dose the spiciness by adding a chili.
This is the authentic recipe, and all ingredients/directions are displayed as subtitles in both Italian and English language.
For any questions please ask me via the comments.
Copyright by Marco Dilenge
#pastaelenticchie #italianlentilsoup #pastaandlentils
Vegan Bolognese with Mushrooms & Red Lentils | Minimalist Baker Recipes
Easy, flavorful pasta with mushrooms, veggies, and red lentils in a rich, herby tomato sauce. A satisfying vegan entrée with just 10 ingredients required!
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Veggie Spaghetti Bolognese | Super Food Family Classics | Jamie Oliver
Jamie’s taken this family favourite and given it a veggie twist! Porcini mushrooms and plump lentils create a ragu that’s as rich and full of flavour as a meaty version. It’s packed with protein, contains three of your five a day and by choosing wholewheat spaghetti you’re also upping your fibre intake - spag bol the healthy choice? We’ll take that!
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Italian Bean Soup |
Spaghetti Vongole |
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One-Pot Lentil Bolognese
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Maccheroni and Lentils | Easy cooking with Barilla | Chef Ranveer Brar
[In Collaboration with Barilla]
Bringing together the goodness and flavour of two foods – pasta and lentils into a wholesome dish. Try my recipe for Barilla Maccheroni with lentils.
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Instant Pot Spaghetti & Lentils
Forget boiling water on the stove and a separate pot for making sauce, do it all in the Instant Pot!
Ingredients:
1/2 cup diced yellow onion (also 1/2 diced red bell pepper is an optional add in)
1t minced garlic
1/2t salt
3T nutritional yeast
1T Italian seasoning
2.5 cups water
2 cups green or brown lentils
8 oz spaghetti (broken in half)
2 cups marinara sauce
Optional add in: 2 handfuls baby spinach chopped up
Directions:
1. Press saute button to preheat IP while you get your ingredients together
2. Add diced onion to hot IP and saute 2 minutes
3. Add minced garlic and saute another minute
4. Add water (1T at a time) as needed to deglaze the pan (no oil needed!)
5. Add salt, nutritional yeast and Italian seasoning and mix with onions
6. Turn saute off and deglaze the pan again if needed to avoid BURN notice later.
7 Add water and lentils
8. Add marinara sauce
8. Add spaghetti noodles. Put in different directions to help from sticking. Gently press noodles down into the water, without actually stirring the sauce into the water. (see video for reference)
9. Close lid and make sure pressure valve is sealed
10. Set for 9 minutes on high pressure (SEE BELOW FOR GLUTEN FREE OPTION)
11. Turn IP off when finished cooking and open pot lid carefully, quick release.
12. Stir noodles with sauce to incorporate nicely. The sauce will be thin at first, but will thicken as it cools a little.
13. If you want to add spinach, add it now and stir into the pasta. Close the lid and wait 5 minutes or so. This will give it enough time to wilt nicely and your sauce to thicken a bit.
This meal takes 9 minutes to come to pressure and then another 9 minutes to cook, so a total of 18 minutes plus the 3 or so minutes you sauted the onions, garlic and spices. Quick homemade meal for your family!
GLUTEN FREE PASTA OPTION:
When you close the lid, set for ZERO minutes. When it beeps because it has finished, turn IP off and wait 10 minutes before releasing any additional pressure. Open lid, stir pasta. Add optional spinach at this point if you want. Close lid again and wait 5 minutes. The sauce will thicken a little more and spinach will wilt nicely.