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How To make Pasta with Spiced Lentils & Tomatoes
1 tb Corn or peanut oil
3 md Garlic cloves, chopped fine
1 sm Onion, chopped fine
1 ts Ground cummin
1 ts Ground coriander
1 ts Powdered ginger
1/2 ts Crushed red pepper flakes
1 cn Salt-free whole tomatoes
-(16 ounces) 1 c Reduced chicken broth
1/2 c Brown lentils
1 tb Sugar
1/2 c Low-fat yogurt
2 tb Basil leaves, finely
- shredded Cooked pasta In a large skillet or saucepan, heat the oil with the garlic and onion over moderate heat. When they sizzle, add the cummin, coriander, giner, and red pepper flakes and saute for 1 minute. Add the tomatoes, breaking them up with your hands, and stir in the broth, lentils, and sugar. Simmer until the lentils are tender and the sauce is thick, about 30 minutes. Then stir in the yogurt and the basil and spoon over cooked pasta. Note: To make reduced chicken broth..Put the canned broth of your choice in a heavy saucepan and boil briskly until it has reduced to half of its original volume (approximately 15 minutes to reduce 2 cups of broth to one cup).
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Hearty Lentil Spaghetti Bolognese (Vegan)
A delicious family favourite with a lentil twist. It's hearty, wholesome and filling. This lentil spaghetti bolognese is a great addition to your weekly meal rotation.
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Pasta with Lentils and Fresh Tomatoes by Pasquale Sciarappa
Pasquale Sciarappa from OrsaraRecipes cooks Pasta with Lentils and Fresh Tomatoes. Cooked live on October 17th 2019.
EASY LENTIL RECIPE for a Vegetarian and Vegan Diet | Lentil Recipes
EASY LENTILS RECIPE | Easy Vegetarian and Vegan Recipes | Lentil Recipes
???? Let me know in the comments if you enjoyed my vegan lentil recipe?
▶️ RECIPE INGREDIENTS: (3 to 4 servings approx.)
To Cook the lentils:
1 Cup / 200g Brown Lentils (Washed and Soaked in water for 10 to 12 hours or overnight)
1+ 1/2 Cup / 350ml Vegetable Broth
3 Tablespoon Olive Oil
1 Cup / 130g Onion - Chopped
1+1/2 Tablespoon Garlic - Finely Chopped (4 to 5 garlic cloves approx.)
2 Teaspoons Paprika (NOT Smoked)
1+1/2 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
Salt to taste (I have added 3/4 Tsp of pink Himalayan salt)
1/4 Teaspoon Sugar (I have used organic cane sugar)
1+1/2 Tablespoon Tomato Paste
1 Cup / 200g Fresh Tomatoes - Chopped
1/2 Cup / 125ml Water
Garnish:
1/2 Cup / 20g Parsley - Finely Chopped
1/2 Tablespoon Lemon Zest (Zest of 1 lemon)
Lemon juice to taste (I have added 1/2 Tablespoon of lemon juice)
Black Pepper to taste (I have added 1/2 Teaspoon)
Drizzle of olive oil (I have added 1 tablespoon of organic Cold Pressed Olive oil)
▶️ METHOD:
Thoroughly wash the brown lentils - a few times until the water runs clear and then soak for 10 to 12 hours or overnight. Once soaked, drain the water and transfer the lentils to a pot and add the vegetable broth. Turn on the stove to medium-high heat and bring it to a vigorous boil. Then turn the heat to medium-low and cook for about 3 to 4 minutes or until the lentils are cooked but still holds its shape. It took me 3 minutes to cook the lentils on my stove. WE DO NOT WANT MUSHY LENTILS HERE. Once cooked set it aside UNCOVERED.
✅ ????PLEASE NOTE: The cooking time of the lentils depends on it's quality. Sometimes one batch of lentils are drier than the others and may require longer cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY.
To a heated pan add olive oil, chopped onion and 1/4 teaspoon salt and fry on medium heat until the onions are browned. It will take 5 to 6 minutes. Add the garlic and fry for 30 seconds or until fragrant.
Reduce the heat to low before adding the spices, this will prevent it from burning. Add paprika, ground cumin, cayenne pepper, tomato paste and fry for about 2 minutes to cook out the raw flavour of the tomato paste. Once the paste/spices are nicely roasted, increase the heat to medium. Add the chopped Tomatoes, Salt, Sugar, Water and mix well. Bring to a boil and cook for about 2 minutes or until the tomatoes are slightly soft.
✅ ????PLEASE NOTE: Adding 1/4 teaspoon of sugar to the tomatoes, balances out it's acidity/tartness so please do not skip it.
Add the cooked lentils and bring to a boil. Once it comes to a boil, cook for about 5 to 6 minutes or until most of the water is evaporated on medium-high heat. Turn off the heat and garnish with lemon zest, lemon juice, parsley, Goof quality extra virgin olive oil. Serve hot with fresh pita and a side salad.
▶️ IMPORTANT NOTES:
???? Cooking time of the lentils depends on it's quality. Sometimes one batch of brown lentils are drier than the others and may need more cooking time. So adjust the cooking time accordingly
???? Please don't over cook the lentils, WE DO NOT WANT MUSHY LENTILS for this recipe. The lentils should be cooked but at the same time still hold their shape. After bringing the lentils and broth to a boil, it took me only 3 minutes to cook the lentils on my stove
???? Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat
????Adding 1/4 teaspoon of sugar to the tomatoes, balances out it's acidity/tartness so please do not skip it
???? If incase the end product gets too thick for your liking, add boiling water to thin it out. DO NOT add cold water, it will ruin the taste
???? The garnish is what actually completes this dish and adds flavour to it, so please do not skip any of the ingredients
******
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WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION?
Pasta with lentils
this is one of my favorite fall italian's recipes, simple to prepare and fragrant
300gr lentils
1 carrot
1 celery
1 small onion
1 cup of tomato puree
500ml of vegetable broth
EVO oil
120gr spaghetti
salt
black pepper
#cooking #food #foodlover #italianfood #cookingvideo #recipe #foodie #vegan #vegetarian #итальянскаякухня