Lentils Pasta sauce
The lentil sauce for pasta is very tasty and looks a lot like ragù / bolognese sauce, a vegan alternative to the classic ragù that we all know well. The preparation is more or less like that of meat sauce, replaced however with lentils which are a very important source of protein, iron and fiber. If you have never tried the lentil sauce we recommend you do it accompanied with the pasta, choose a short pasta.
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La salsa di lenticchie per pasta è molto gustosa e assomiglia molto al ragù / ragù alla bolognese, un'alternativa vegana al ragù classico che tutti conosciamo bene. La preparazione è più o meno simile a quella del ragù, sostituita tuttavia con lenticchie che sono una fonte molto importante di proteine, ferro e fibre. Se non hai mai provato la salsa di lenticchie ti consigliamo di farlo accompagnato con la pasta, scegli una pasta corta
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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.
Cooking with Pureed Lentils: Red Lentil & Spinach Gnocchi with Gorgonzola Sauce
Puréed lentils add richness, moisture, and nutritional benefits to many sweet and savory recipes. Swap out some of the butter for lentil purée in your favorite cookie recipe, or add puréed lentils to savory dishes, such as soups, meatloaf, burgers, or fresh-made pasta. Chef Rebecca Peizer from The Culinary Institute of America shows us how to use lentil purée in Red Lentil and Spinach Gnocchi with Gorgonzola Sauce.
Spinach & Lentil Gnocchi with Gorgonzola Cream Sauce
Ingredients:
Gnocchi:
1 lb (500 g) spinach
1 egg
1 potato, russet
1 lb (500 g) dry split red lentils - cooked and then pureed
as needed, salt
as needed, ground black pepper
as needed, nutmeg, grated
1 1/2 - 2 1/2 cups (375 - 625 mL) all -purpose flour
Sauce:
2 cups (500 mL) heavy cream
1/2 lb (250 g) Gorganzola cheese
1/4 lb (125 g) Parmesan cheese
1/2 cup (125 mL) white wine
2 Tbsp (30 mL) brandy
as needed, salt
as needed, ground white pepper
as needed, nutmeg, grated
Directions:
1. Steam spinach until wilted and tender. Cool. Squeeze out any excess moisture. In a food processor, purée the spinach with the egg until smooth. Reserve.
2. Simmer potatoes in their jacket until tender. While still hot, peel the potatoes and pass them through a ricer. Add the pureed lentils, salt, pepper, and nutmeg, and lightly mix.
3. Add the reserved puréed spinach and using a fork or your fingertips, begin to work it into the mixture.
4. Add the 1 ½ to 2½ cups of flour and quickly and gently mix together with your fingertips to form a smooth dough.
5. Scrape the work surface clean. Sprinkle a little more flour on the work surface. Divide the dough into 6 equal portions.
6. Form the dough into a log ¾-inch in diameter. Cut into pieces ¾-inch wide. If the pieces are sticky, lightly coat them with some of the remaining flour. Repeat. Keep cold.
7. Bring a large pot of salted water to a fast simmer. Add the gnocchi and gently stir to prevent the gnocchi from sticking together. Cook until the gnocchi float and then for up to 5 minutes more, until cooked through.
8. Drain the gnocchi and immediately serve with heated Gorgonzola Cream Sauce.
For the sauce: In a frying pan over high heat, bring the cream to a boil. Boil until slightly thickened.
9. Stir in the cheese and reduce the heat to medium.
10. Stir in the wine and simmer for 1 minute.
11. Stir in the brandy. Season to taste with salt, white pepper, and nutmeg.
Produced by The Culinary Institute of America as an industry service to Canadian Lentils.
Recipe & Photo Copyright: Culinary Institute of America.
Incredible! This lentil recipe is better than meat! Protein rich, easy lentils recipe! [Vegan]
The tastiest lentils recipe I have ever tried! Perfect for the whole family! Best way to eat lentils! Eggless and Dairy free! This easy vegan recipe / vegetarian recipe is so delicious and great for everyone! So few people know this high protein recipe and cook lentils like that. It’s delicious, easy and quick recipe! Learn the new way how to cook lentils! Happy cooking! ???? ????
???? Let me know in the comments if you enjoy my vegan recipes.
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???? Ingredients:
190g | 1cup green lentils
1 onion
1 carrot
1 garlic clove
170g | 1 cup cooked rice
1tsp ground coriander
1tsp Italian herbs
salt
???? Sauce ingredients:
1tbsp tomato puree
1tsp sugar
1tsp flour
salt & black pepper to taste
250ml | 1cup water
????????Cooking tips:
❗Feel free to add your favourite herbs and spices to the recipe to get your favourite flavour.
???? Method:
Soak 190g | 1 cup green lentils in water for 3 hours.
Add drained lentils to a bowl.
Mash with hand blender.
Chop 1 onion.
Transfer chopped onion into a lightly oiled frying pan.
Peel and grate 1 carrot.
Add to the onion and cook about 5 minutes.
Chop 1 garlic glove.
Combine well.
Add 170g | 1 cup cooked rice to the mashed lentils.
Add cooked carrot and garlic mixture.
Season with 1tsp ground coriander, 1tsp Italian herbs, salt to taste.
Mix until combined and transfer to the fridge for 10 minutes.
Shape into small balls.
Heat a little olive oil in a non stick skillet.
Fry the lentil meatballs for about 5 minutes on each side, or until golden and crispy.
In a mixing jar combine 1tbsp tomato puree, 1tsp sugar (optional), 1tsp flour, a pinch salt and black pepper to taste, 250ml | 1 cup water.
Pour the sauce and cook lentil meatballs under the lid for about 20 minutes.
Enjoy! ????
✅ℹ️On my vegan recipes channel you will find many more easy budget recipes! You will learn how to cook delicious plant based dishes with little time and on a budget with ingredients anyone can afford.
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WRITE A COMMENT, ask me a question and share your cooking ideas! I will be more than happy answer all comments.
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Pasta & Lentils, Sonny and Steven Seagal
Cooking with The Kitchen Consigliere: Pasta & Lentil, Sonny and Steven Seagal
Angelo cooks a Gambino capo's fave dish and talk turns to a mob extortion plot against movie actor Steven Seagal.
kitchenconsigliere.com
Recipe: Pasta and Lentils
Ingredients
- 1 cup diced carrots
- 1 cup diced onions
- 1 cup diced celery
- 8 cloves minced garlic
- 1 lb lentils (Dry)
- 1 lb spinach (fresh)
- 1 lb pasta (gemelli)
- 2 qts chicken stock
- 1 cup olive oil
- 1 lb grated Romano cheese
- 1/2 cup fresh chopped parsley
- 2 tbsp crushed red peppers
Salt and pepper to taste
Directions
1. Soak lentils in cold water over night.
2. In large pot Saute vegetables until translucent, add salt and pepper to taste.
3. Stir in lentils and add chicken stock and some water if necessary.
4. Bring to boil and allow to simmer for 35 to 40 minutes. Add fresh spinach until cooked.
5. Pasta; Bring 6 qts of water to boil and salt and add pasta, cooked until tender, drain and add to lentils. Add olive oil and cheese.
Syrian Pasta with Lentils | burnt fingers recipe | حراق اصبعه | pomegranate molasses | سهلة ولذيذة
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