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How To make Sicilian Lentil Pasta Sauce (Vegan)
1 c Chopped onions
2 c Sliced mushrooms
3 Garlic cloves; finely choppe
1 c Uncooked dried lentils
3 c Water
16 oz Canned tomato sauce; no salt
6 oz Tomato paste
1 1/2 ts Sugar
1/2 c Water
Thick and rich with mushrooms, lentils and spices, this sauce is high in protein and fiber as well as in flavor. If you like a thick pasta sauce, this is it. In a large nonstick sauce pan over medium heat add onions mushrooms and garlic adding a bit of water to prevent sticking. Cook until tender, about 5 min. Add lentils and water. Bring to a boil stirring occasionally. Reduce heat to low and cover and cook for 40 min. Add remaining ingredients and bring to a boil. Cover and cook 20 min stirring occasionally. add more water if a thinner sauce is desired. Serve over pasta or rice. Note: in the original recipe it called for sauteing the onions & mushrooms in 2 t of olive oil. You can do this but it will increase the cal & fat % Nutrition (per serving): 142 calories Total Fat 1 g (4% of calories) Source: Lean Luscious and
Meatless, Page(s): 200, Date Published: 1992, by Bobbie Hinman & Millie Snyder : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80?
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In Italy, Lentils, a coin-shaped Legume that doubles in size as it cooks are considered lucky and are to be eaten in the New Year to give you great luck and fortune in the new year. So today for the first recipe of the year, we are making pasta with lentils, or Pasta e Lenticchie, the luckiest pasta you'll ever eat.
Recipes:
Pasta e Lenticchie (Pasta with Lentils)
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Clare Speak
Sicilian Lenti Pasta
Full recipe & details:
This Sicilian Lentil Pasta is one of those ‘as simple as it gets’ dishes. If you love lentils and pasta you have to make this! Since lentils have no particularly strong flavor on their own, pancetta, fresh herbs along with a little chili flake kick helps to transform them and bring out their natural flavor.
Delicious Vegetable & Lentil Pasta Sauce
Super delicious and nutritious vegetable & Puy lentil pasta sauce!
Vegan Arancini with Lentil Bolognese Filling | Baked | 168 Kcal each
These oven-baked vegan arancini are a healthier twist on the classic Italian rice balls recipe. It's a delicious combo of saffron risotto, low-fat lentil Bolognese ragù, and crispy panko coating.
◾ Full Recipe:
One rice ball has only 168 Kcal, less than 1.5% of your recommended daily dose (RDI) of saturated fats, and more than 10% RDI of fibres and proteins. Plus, it's absolutely delicious and fun to prepare. You'll love it!
#vegan #arancini #lowcalorie
????️ Makes: 12 arancini
???? Kcal: 168
⏲️ Ready in 1 hour 40 minutes
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✅ Ingredients (you can switch between Imperial and Metric System, and adjust servings, on our site)
◾ FOR THE RISOTTO
◽ Extra Virgin Olive Oil — 0.5 tbsp
◽ Brown Onions — 1.8 oz
◽ Arborio Rice — 10.6 oz
◽ Vegetable Stock — 1.8 pints
◽ Saffron (turmeric can also give colour, alternatively) — 1 pinch
◾ FOR THE FILLING
◽ Brown Onion — 0.9 oz
◽ Carrots — 0.9 oz
◽ Garlic Cloves — 1
◽ Celery — 0.9 oz
◽ Canned Brown Lentils — 6.4 oz
◽ Extra Virgin Olive Oil — 0.5 tbsp
◽ Tomato Passata — 5.3 oz
◾ FOR THE COATING
◽ Ground Flaxseeds — 0.7 oz
◽ Water — 2.1 fl oz
◽ (Panko) Breadcrumbs — 3.5 oz
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ℹ️ Need help with the recipe or to swap out ingredients you're allergic to? Reach out in the comments.
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