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Easy Sicilian Lentil Pasta Sauce Recipe
Ingredients:
2 teaspoons olive oil
1 cup chopped onion
2 cups fresh sliced mushrooms
1 small zucchini, chopped
3 cloves garlic, minced
1 cup dry lentils
3 cups water
2 (8 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
1 1/2 teaspoons white sugar
1/2 cup wate
Directions:
In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes.
Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.
Nutrition
Calories: 145 kcal 7%
Fat: 1.8 g 3%
Carbs: 25.5g;8%
Protein: 8.9 g 18%
Cholesterol: 0 mg 0%
Sodium: 466 mg 19%
Based on a 2,000 calorie diet
Co-op Food | Vegan Lentil Spaghetti Bolognese
Red lentils replace the mince in this moreish winter warmer.
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Sicilian Tomato-Lentil Pasta
Lovingly known as pasta e lenticchie (pasta and lentils) in Campania, a region in southern Italy, this is a dish that combines humble ingredient like brown lentils, canned tomatoes, and pasta of any shape or size, and creates something that somehow feels cozy and familiar with your first bite.
Ingredients
½ pound whole-wheat pasta, uncooked
5 cups water
¾ cup uncooked brown lentils
2 large cloves garlic, crushed
3 tablespoons extra-virgin olive oil
1 cup canned plum tomatoes, diced and some liquid reserved
1 teaspoon salt
¼ teaspoon crushed red pepper flakes
2 tablespoons parsley, minced
Instructions
In a medium saucepan, bring 5 cups of water to a boil, then add the lentils. Cook the lentils, covered, over medium-high heat until they're nearly but not entirely tender, about 20 minutes. Meanwhile, bring a separate pot of water to a boil and cook the pasta al dente.
When the lentils are nearly cooked and have absorbed all the water, add the garlic, olive oil, tomatoes, salt, and red pepper flakes. Reduce the heat to medium-low, cover, and continue to simmer briskly for another 10 minutes or until the lentils are fully tender. Add the cooked pasta and parsley to the lentils and stir everything to combine.
Add additional red pepper flakes (optional) and serve.
Ready in about 35-45 minutes
Makes 4 servings
Vegan Pasta alla Norma
Vegan pasta alla Norma is a delicious version of a traditional Sicilian dish featuring plump aubergines and a rich tomato sauce. Made with fresh basil and topped with toasted pine nuts, this aubergine pasta sauce is delicious and comforting for a super satisfying weeknight dinner.
Follow the recipe at:
Lentils & Spaghetti for #meatlessmonday
Lentils & Spaghetti
1 yellow onion diced
3 cloves garlic minced
1 tdp dried thyme
1 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp black pepper
1 tsp salt
1/2 cup tomato paste
Splash dry red wine
8oz baby bella/ white mushroom, chopped
1 cup dry lentils
14.5 oz crushed tomatoes
1 tsp sugar
4 cups unsalted vegetable broth
#plantbased #nutritionist #dietitian #health