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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Chat'n Dish: E3 - Spaghetti with Lentils
We usually think of lentils as a side dish or an addition to our winter soups, but when paired with spaghetti, bacon and saffron they most definitely deserve center stage! My favorite lentils are the French Green Lentils, Lentils la Puy but you can use any green or orange lentil for this dish. Low in fat, high in fiber while cooking quickly, lentils pair beautifully with your favorite pasta for an easy, healthy and delicious main course.
Easy Pasta and Lentils Recipe
This Easy Pasta and Lentils Recipe is a simple, comforting and wholesome meal. A hearty pasta recipe that is just perfect for meatless Monday.
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The Very Best Vegan Bolognese Recipe
Sometimes you just want something classic. Nothing screams pasta like bolognese and I've made it my mission over the last few months to come up with a fool proof vegan bolognese that's better than the original. You read that right - better than the original. This bolognese has everything, salty, umami, crunchy, you name it. Believe me when I say you will not be disappointed with this recipe.
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Lentils 2 Ways - Lentil Soup & Pasta e Lenticchie
This is my recipe for delicious home made Lentil Soup & Pasta e Lenticchie. Enjoy! - Hedy
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Recipe: How to Make Lentil Soup (Serves 4)
½ lb. lentils
2 tablespoons of olive oil
1 stalk of celery chopped
1 carrot chopped
1 medium onion chopped
1 large clove of garlic minced
4 cups of chicken broth or 4 cups water with a chicken bouillon
Salt and pepper to taste
1 cup of tomatoes (crushed, sauce, or puree) Optional (I like it without the tomatoes).
Rinse lentils in cold water and pick out any that are black or look bad. Heat oil and saute celery, carrot, onion and garlic until translucent. Add chicken broth, lentils, salt and pepper.
Bring to boil, then lower and cook on medium/low heat for about 30 minutes or until the lentils are tender. You can also add pasta to the soup if you like.
How to Make Pasta e Lenticchie - Serves 4
5 cups water
3/4 cup lentils
2 large cloves garlic, crushed
3 tablespoons extra-virgin olive oil
1 cup chopped canned plum tomatoes (blended if you don’t like chunks), or you can use tomato sauce or puree
2 teaspoons salt
1/4 teaspoon hot red pepper flakes (optional)
1/2 pound small tubular pasta, or pasta of your liking
Few sprigs of parsley (optional)
1. In a medium saucepan, bring the water to a rolling boil, add the lentils, and cook, covered over medium-high heat, until nearly but not entirely tender, about 20 minutes.
2. In a separate pot I sauté the garlic in the oil, add the tomatoes, the salt, and the red pepper (optional). Add the lentils that you have cooked with the water to the pot with the garlic and oil. Reduce the heat, cover, and continue to simmer briskly for another 10 minutes, stirring a few times, or until the lentils are fully tender.
3. I usually use Ditalini, small shells or similar pasta. Cook the pasta at least halfway in plenty of salted boiling water. Drain the pasta, add it to the lentils, sprinkle with parsley (if using) and simmer to finish cooking the pasta.
4. When pasta is cooked to taste, remove the pot from the heat, cover the pot, and let stand about 5 minutes before serving.
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