try this lentil bolognese for ONLY 89p ???? #shorts
your wallet and stomach will thank you... details below ????
Ingredients
1 tbsp. olive oil
1 onion (diced)
2 carrots (diced)
2 celery stalks (diced)
3 garlic cloves (minced)
Seasoning: salt & pepper
2 tbsp. tomato puree
120 g red lentils (dry weight)
1 tin chopped tomatoes
300 ml water
1 vegetable stock cube
Serve with: penne pasta
***
Method:
1. Heat the olive oil in a large pan and add the onion. Fry for a few minutes to soften, then add the carrot and stir through.
2. Add the diced celery and cook everything for 5 minutes before adding the minced garlic and diced mushrooms. Stir to combine all ingredients in the pan, season generously, and cook for another 2-3 minutes until the mushrooms are browned.
3. Next stir in the tomato puree, then the red lentils and chopped tomatoes.
4. Carefully add the water to the pan, making sure to cover everything, and then stir in the vegetable stock cube. Leave to simmer over a low heat for 20 minutes until the lentils have absorbed most of the water and doubled in size.
5. Serve immediately on a bed of freshly cooked pasta or spaghetti and garnish with fresh basil. Portion up any remaining servings into meal prep containers to enjoy later in the week.
***
Prices:
Onion: £0.21
Carrots: £0.20
Celery: £0.40
Garlic: £0.20
Tomato puree: £0.30
Red lentils: £1.00
Chopped tomatoes: £0.50
Vegetable stock cube: £0.40
Penne Pasta: £0.35
Total (for four servings): £3.56
Total per serving: £0.89
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Mujaddara is a Tasty Dinner Idea
Get the Recipe:
⭐️ Mujaddara is a delicious Middle-Eastern lentil and rice dish seasoned with spices and caramelized onions.
This recipe is easy to make, has a warm aromatic taste, and is wholesome and nourishing. It's excellent for dinner or to make ahead as it keeps well for days.
⭐️ Ingredients
Caramelized Onions
6 medium onions white or yellow
1½ tablespoon extra virgin olive oil
1½ tablespoon sugar
1½ teaspoon salt
1½ cup water
1½ tablespoon vinegar apple cider, or balsamic
Other Ingredients
2 cups lentils green or brown, uncooked
1 cup basmati rice
1 tablespoon extra virgin olive oil
4 scallions
2 cloves garlic
1 teaspoon paprika
½ teaspoon cinnamon
½ teaspoon coriander ground
½ teaspoon cumin seeds or ground
¼ teaspoon red pepper flakes
½ teaspoon turmeric powder (optional - not traditional)
1 teaspoon salt or more to taste
¼ teaspoon black pepper
1 cup flat-leaf parsley
Cooked by Nico
Filmed & Edited by Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Simple Lentil Spaghetti From Stanley Tucci's Taste
Today, we'll attempt to cook Lentil Spaghetti from Taste: My Life Through Food written by award-winning actor, Stanley Tucci.
Taste by Stanley Tucci:
Instagram and TikTok:
Ingredients:
1/2 carrot, chopped
1 onion, chopped
1/2 stalk celery, chopped
1/2 garlic clove, sliced
3 Tbsp olive oil
1 cup dried brown lentils
1/2 pound spaghetti
1 1/2 cup marinara
1 28oz can of San Marzano Tomatoes
Directions:
1. Prep your carrots, onion, celery and garlic. For the Marinara, we are going to make our own, so start by placing your tomatoes in a bowl and break apart by hand. If you'd like the sauce a bit smoother, feel free to strain through a fine mesh strainer.
2. For the lentils, in a medium saucepan. Fill the pan with cold water to 1 inch above the lentils. Slowly bring to a simmer and cook until the lentils are tender, about 20 minutes. Remove from heat
3. For the Marinara, take a large pan, bring to medium heat and add a couple tablespoons of olive oil and then add your onions. Saute until they are translucent, about 3-4 minutes. Then add in a couple pieces of basil and saute for an additional 30 seconds. Then add your tomatoes and we're going to simmer for 20-25 minutes. If your sauce is too thick, feel free to add a cup of water and continue simmering. Finish off with some salt and black pepper to taste
4. The recipe calls for breaking the spaghetti into 1 to 1 1/2 inch pieces. You can complete this by using a kitchen towel to avoid making a mess. Then bring a large pot of salted water to a boil, and cook the spaghetti until al dente
5. Returning to the recipe, bring a medium/large pan to medium heat and add in some olive oil. Then, add in your onions, carrots and celery from earlier. You are going to cook for a few minutes until they have softened. At this point, add in your sliced garlic and cook for an additional minute or two.
6. Drain the lentils and add directly into the pan with the vegetables. Add in your marinara sauce, then cover and simmer for about 10 minutes. I added a little bit of water to mine as the sauce was thick. Afterward, add the pasta into the dish and simmer for 3 minutes, season with salt and pepper and the dish is complete!
If you have any questions or video ideas, please send them to me at Inquiries@tasteswithtaylor.org
Easy, healthy red lentil wraps ????
Friends, this might be the best way to eat lentils yet! I am absolutely mind-blown at how easy these red lentil wraps are and how well they worked. I kept seeing these wraps popping up on my feed, and if you know my love for legumes you know I had to give it a go.
This is literally a game-changer and is going to be heavily featured on my lunch rotation going forward. I’m always looking for some easy lunches to meal-prep and this is it.
You can make a few at a time, roast a bunch of veggies, store them all in the fridge, and serve them later with a bit of hummus, some baby spinach and a bit of sauerkraut for some fermented food. And that’s it. Absolutely brilliant. You could also flavour them with some spices, the possibilities are endless.
I made 4 large wraps out of 1 cup of lentils. Each wrap gets you 11.5g of protein and only costs around 19 cents to make.
How awesome is that? As you can tell I am very excited about this new trend. Will you give it a go?
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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
Red lentil pasta ???? this is super yummy and healthier #viral #trending #shorts
For more recipe visit Www.alphafoodie.com
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