How To make Lentils& Spaghetti
1 c Lentils, rinsed and drained
3 c Chicken broth, vegetable
-broth or water 1 lb Kale
4 oz Country ham (or other aged,
-lean ham), minced 3 tb Olive oil
1 md Onion, peeled and chopped
2 Garlic cloves, peeled and
-minced (about 1 t) 1 t Ground cumin
1/2 ts Crushed red pepper flakes
12 oz Dry spaghetti
1/2 c Or so sharp, aged cheese
-such as Parmesan or Asiago
Combine lentils with 2 cups of the broth in a small saucepan. Bring to a boil, reduce heat, cover and simmer for 30 minutes or until lentils are tender. Meanwhile, wash kale and remove woody stems. Slice leaves into thin strips, set aside. Mince ham and set aside. Heat olive oil in a wide skillet and add onion and garlic. Cook over medium heat about 10 minutes, then add cumin, red pepper flakes, kale and ham. Stir about 3 minutes, until kale is limp and reduced in size. Add
cooked lentils and remaining broth. Cover and cook until tender. Season with salt and pepper. Meanwhile, bring a large pot of water to a boil. Add spaghetti and cook until al dente (cooked but a little firm to the bite), about 8 minutes. Drain well and put in a large bowl. Top with lentil mixture and toss. Sprinkle with cheese and serve. Serves 4-6. Serve with bread or rolls.
How To make Lentils& Spaghetti's Videos
Lentil Pasta is an authentic Italian Dinner Idea
Get the Recipe:
⭐️ Lentil pasta or pasta with lentils is a nutritious, tasty, and wholesome Italian recipe (pasta e lenticchie) where the lentils and the pasta are cooked together in one pot.
It's a perfect main dish for lunch or dinner, and the recipe is very easy. In addition, it's kids-friendly and contains all the macros to keep you healthy and satiated.
⭐️ Ingredients
2 tablespoon extra virgin olive oil
1 medium onion finely chopped
1 medium carrot finely chopped
2 cloves garlic minced
1 sprig rosemary or thyme
2 bay leaves or sage
2 tablespoons tomato paste
1 cup lentils green or brown, dry
10 cherry tomatoes halved
5 - 6 cups vegetable broth
2 cups ditalini pasta or other short pasta like penne, ditaloni, conchiglie, or rotini
1 teaspoon salt
½ teaspoon black pepper
1 handful parsley finely chopped
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. ❤️
Pinto Bean, Green Lentils & Potato Pasta Recipe
Hope you try it.
Red lentil pasta ???? this is super yummy and healthier #viral #trending #shorts
For more recipe visit Www.alphafoodie.com
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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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Lentils & Pasta w/ White Wine Garlic Sauce
When you don't have a taste for meat...lentils are a great substitute! This sauce is almost like a soup...and it is SOOOOOO good?
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