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. ❤️
Curry Lentil Soup in 30 mins
⭐️ Get Recipe:
Curry lentil soup is an easy and tasty one-pot recipe where earthy lentils are simmered in a delicious curry sauce with spices, tomatoes, and vegetables.
⭐️ INGREDIENTS
2 tablespoons olive oil
1 large onion chopped
2 carrots cut into discs
3 cloves garlic grated
1 teaspoon ginger grated
2 teaspoons curry powder
1 teaspoon turmeric powder
1 teaspoon ground cumin
¼ teaspoon red pepper flakes, more or less to taste
5 - 6 cups vegetable broth
1 can (15 ounces) crushed tomatoes
1 cup dry lentils, green or brown
1 pound potatoes peeled and cut into bite-size chunks
5 ounces kale or spinach, chopped
1 teaspoon salt or more to taste
2 twists of black pepper
1 lime optional, to squeeze on top
❤️ Nico & Louise
Theplantbasedschool.com
Red Lentil Koftes #shorts | SO VEGAN
You’ll find the full recipe in this month's Sainsbury's Magazine or visit the link in our bio to get it online ✌️
Full recipe:
This is our plant-based twist on the classic Middle Eastern kofte using red lentils, oats and spices, which wev serve on a bed of zesty giant couscous. Yum!
Roxy + Ben ????
The best of all lentil soups! ????????
Lentil Bolognese (meaty dinner idea)
⭐️ Get Recipe:
Our lentil bolognese has a bold taste and meaty texture; it's packed with flavor and umami, and it's hearty, nutritious, and satisfying.
It's an excellent recipe for those trying to incorporate more plant-based protein and fiber into their diet, and it's delicious with pasta, grains, gnocchi, and lasagna.
⭐️ INGREDIENTS
2 tablespoons extra virgin olive oil
1 medium onion chopped
1 rib celery chopped
1 large carrot chopped
1 sprig rosemary + 1 bay leaf optional
8 ounces mushrooms grated with large holes of a box grater
⅓ cup dry white wine or vegetable broth
4 cups vegetable stock
24 ounces (one glass bottle) tomato puree or passata
1 cup dry lentils, green or brown
1 teaspoon salt
2 twists of black pepper
⅓ cup milk, we use unsweetened soy milk
¼ cup soy sauce with reduced sodium
❤️ Nico & Louise
Theplantbasedschool.com
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!
Check out Jackie Sobon here:
Original recipe here:
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