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
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 spaghetti cacio e pepe with aromatic herbs
1 box @barillaus red lentil Spaghetti
4 tbsEVOO
1 cloves minced Garlic
½ tbs, chopped Mint
½ tbs, chopped Parsley
½ tbs chives
1 tsp thyme
½ tbs marjoram
1 tbs, chopped Basil
1 tsp, chopped Rosemary
1 tsp, chopped Sage
½ cup Romano cheese
½ tsp, whole corns smashed Black pepper
Place a pot of water to boil. Chop all herbs together.
Cook pasta according to directions
Meanwhile in a skillet gently fry garlic, 2 tbs olive oil, pepper and herbs for one minute, add 1 cup of pasta cooking water and simmer
Drain red lentil spaghetti [reserving some water] 2 minutes ahead of time, add to the skillet and toss with herbs mixture [BTW feel free to swipe any favorite aromatic herb] chives until excess water is evaporated and pasta is perfectly cooked. If needed add more water to keep cooking to desired consistency
Turn off heat and stir in remaining olive oil and romano cheese before serving
#legume #pasta #aromaticherbs #italianfood #healthyfood #vegetarian #videorecipe #sustainableliving
One-Pot Lentils & Pasta!
One-Pot Lentils & Pasta!
Ingredients:
1 Tablespoon Olive Oil
1 Large Sweet Onion, diced
1/2 cup dried green or brown Lentils, rinsed
1 lb of Broccoli florets, cut to desired size
3 cups Veggie Bouillon
1 1/2 teaspoons Sage
1 1/2 teaspoons Granulated Garlic
1/2 teaspoon Paprika
Pepper to Taste
Salt to Taste - I used 1 teaspoon but my Bouillon was unsalted.
1/2 lb uncooked Pasta
1 Tablespoon Nutritional Yeast
1 cup water
1/2 Tablespoon Lemon Juice
If necessary to thicken gravy - 1/2 cup water & 2 Tablespoons Flour
In a large pan sauté the Onion in the Olive Oil until translucent. Add the lentils, cook for a minute or two before adding the veggie Bouillon, salt, garlic, sage, paprika and Broccoli. Stir well and cook covered until it come to a boil. Add the water, pasta, nutritional yeast, & lemon. Cover and bring to the boil again. Turn down the heat and simmer covered until the pasta is done. While cooking, give it a stir every few minutes to ensure all of the pasta is in contact with the liquid. If gravy is too thin stir in the flour & water and cook uncovered until gravy thickens.
Enjoy! It's even better the next day!
Check out Jackie Sobon here:
Original recipe here:
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14 Brown Lentils & Pasta Soup
Ethiopian Spiced Red Lentils Recipe | Vegetarian/Vegan/Easy
A spicy vegetarian dish using a homemade spice blend and red lentils, meat-eaters won’t miss the meat! This Ethiopian dish is known as “Misir Wat”, and uses a beautiful spice blend ‘Berbere’.
Berbere Spice is a hot peppery spice made with a combination of spices such as chili, garlic, cumin, ginger, coriander, cinnamon, nigella, fenugreek, and ajwain. It is most often used in stews, of meat, vegetables and lentils but you can add it to anything. This delicious Ethiopian lentil stew can be served with a homemade Injera flatbread. We made a local, South Africa version of Injera, try it here.
Make the Berbere Spice Mix and store it in an airtight container for future use.
Get the recipe here:
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. ❤️