30 Minute High Protein & Vegan Middle Eastern Lentil Bulgur Pasta
This 30-minute protein-packed Lentil Bulgur Pasta is made vegan, with Middle Eastern inspired flavours
All done in one pot (or large pan) for less cleanup.
…unless you add the optional garlic parsley mix, then it’s two pans.
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Find the recipe here ????????
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???????????????? ????????????????: 15 minutes
???????????????? ????????????????: 30 minutes
????????????????????????: 4 to 6 servings
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3 tbsp olive oil
3 medium onions, small dice
2 medium carrots, small dice (optional - sub other veg)
1/2 cup coarse bulgur, rinsed & soaked at room temperature, drained
1 cup green lentils, rinsed & soaked at room temperature, drained
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2 tbsp cumin
1 tsp seven spice
1/4 tsp sumac (optional)
1 tsp salt
1 tsp black pepper
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4 cups vegetable broth (or water)
1 can (156ml) tomato paste + 2 cups warm water
1 can (400ml) coconut milk, shake well before opening
2 tbsp pomegranate molases
350g macaroni pasta
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2 tbsp olive oil
1 head of garlic (10 to 12 cloves), finely minced
1 bunch of curly parsley, finely chopped
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(1) Sauté the onions with oil in a large pot/pan over medium-high heat. Cook for 5 minutes.
(2) Add the carrots. Cook to soften for 5 minutes.
(3) Add in the bulgur and lentils, stir and toast for a minute. Mix in the spices. Add in the broth.
(4) Mix the tomato paste with 2 cups of warm water in a bowl, then add it in.
(5) Stir in the coconut milk, then add the pomegranate molasses. Turn heat to medium-low. Cover and cook for 10 minutes.
(6) Make the sautéed garlic parsley in a separate pan. Bring oil to medium-high heat. Add in the minced garlic. Stir and cook for 2 minutes. Add in the chopped parsley. Continue stirring and cooking for an additional 2 to 3 minutes. Remove from heat, and add directly to the first pan.
(7) Add in the macaroni pasta. Stir to combine. Add more water if needed. Cover and cook for 10 minutes, until pasta is cooked and sauce is thickened. Serve with a garnish of parsley, and crispy pita chips on top.
#middleeasternfood #highprotein #veganrecipes #proteinpackedh
Tomato Basil & Lentil One Pot Pasta | Vegan Pasta Recipe
A quick, easy and healthy family recipe, all cooked in one pot and ready in just 15 minutes. I've been trying to cut down the amount of meat and dairy my family eat so this recipe is vegetarian and vegan friendly and a great way to get kids to eat lentils!
Ingredients:
300g spaghetti
600ml vegetable stock
1 can (400g) chopped tomatoes
200g cherry tomatoes
1 red pepper, chopped
10 fresh basil leaves
1 tsp dried mixed herbs
125g cooked green lentils (I used canned)
15-20 pitted black olives
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The best of all lentil soups! ????????
One-Pot Lentils & Pasta!
One-Pot Lentils & Pasta!
Ingredients:
1 Tablespoon Olive Oil
1 Large Sweet Onion, diced
1/2 cup dried green or brown Lentils, rinsed
1 lb of Broccoli florets, cut to desired size
3 cups Veggie Bouillon
1 1/2 teaspoons Sage
1 1/2 teaspoons Granulated Garlic
1/2 teaspoon Paprika
Pepper to Taste
Salt to Taste - I used 1 teaspoon but my Bouillon was unsalted.
1/2 lb uncooked Pasta
1 Tablespoon Nutritional Yeast
1 cup water
1/2 Tablespoon Lemon Juice
If necessary to thicken gravy - 1/2 cup water & 2 Tablespoons Flour
In a large pan sauté the Onion in the Olive Oil until translucent. Add the lentils, cook for a minute or two before adding the veggie Bouillon, salt, garlic, sage, paprika and Broccoli. Stir well and cook covered until it come to a boil. Add the water, pasta, nutritional yeast, & lemon. Cover and bring to the boil again. Turn down the heat and simmer covered until the pasta is done. While cooking, give it a stir every few minutes to ensure all of the pasta is in contact with the liquid. If gravy is too thin stir in the flour & water and cook uncovered until gravy thickens.
Enjoy! It's even better the next day!
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Original recipe here:
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Red Lentil Curry in 30 minutes
⭐️ Get Recipe:
You’ll love this lentil curry because of its rich, velvety texture and bold, fragrant flavors. Also, you can make it with minimal effort for a wholesome, warm, and delicious weeknight dinner.
⭐️ INGREDIENTS
1½ tablespoon (15 grams) olive oil
1 medium (70 grams) onion chopped
2 cloves garlic grated
1 inch (2½ cm) ginger grated
2 teaspoons curry powder
1 teaspoon cumin
⅓ teaspoon red pepper flakes
1 teaspoon turmeric powder, optional
1 teaspoon coriander, optional
2 cups (500 grams) vegetable stock or more if you prefer a more soupy curry
1 small can (15-ounce) (400 grams) crushed tomatoes
1 small can (14-ounce) (400 grams) coconut milk
1 cup (220 grams) of red lentils,best if split red lentils
1 teaspoon salt
⅛ teaspoon black pepper
1 teaspoon garam masala optional
SERVING SUGGESTIONS
4 wedges lemon
1 handful cilantro or flat-leaf parsley
4 tablespoons Greek-style yogurt or unsweetened non-dairy yogurt
2 cups (400 grams) basmati rice
❤️ Nico & Louise
Theplantbasedschool.com
Lentil Pasta #shorts #food
Lentil Pasta ???? Made in 15 minutes! Packed with flavors????
Ingredients (4 servings)
320g spaghetti
1 red onion
6 garlic cloves minced
8 mushrooms
salt and pepper
2 tsp rosemary
2 tsp oregano
1 tsp red chili flakes
400g crushed tomatoes
1 cup coconut milk
2 bay leaves
2 cup canned lentils
1 cup pasta water
Instructions:
1. Cook the pasta according to package instructions.
2. In a large skillet, add the onion, garlic, mushrooms, salt, pepper, rosemary, oregano and chili flakes. Sauté for 5 min.
3. Add the canned tomatoes, bay leaf, rinsed lentils, water, coconut milk and stir to combine. Place a lid on the skillet and let simmer for 10 minutes.
4. Top with fresh basil and red chili flakes. Enjoy!
1 serving: cal: 470g / fat: 4.5 g/ carbs: 76 g/ protein: 24 g
#plantbaseddiet #healthydinner #healthyrecipes #veganrecipes #plantbased
#shorts #lemon #healthfood #