Syrian Pasta with Lentils | burnt fingers recipe | حراق اصبعه | pomegranate molasses | سهلة ولذيذة
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Incredible! This lentil recipe is better than meat! Protein rich, easy lentils recipe! [Vegan]
The tastiest lentils recipe I have ever tried! Perfect for the whole family! Best way to eat lentils! Eggless and Dairy free! This easy vegan recipe / vegetarian recipe is so delicious and great for everyone! So few people know this high protein recipe and cook lentils like that. It’s delicious, easy and quick recipe! Learn the new way how to cook lentils! Happy cooking! ???? ????
???? Let me know in the comments if you enjoy my vegan recipes.
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???? Ingredients:
190g | 1cup green lentils
1 onion
1 carrot
1 garlic clove
170g | 1 cup cooked rice
1tsp ground coriander
1tsp Italian herbs
salt
???? Sauce ingredients:
1tbsp tomato puree
1tsp sugar
1tsp flour
salt & black pepper to taste
250ml | 1cup water
????????Cooking tips:
❗Feel free to add your favourite herbs and spices to the recipe to get your favourite flavour.
???? Method:
Soak 190g | 1 cup green lentils in water for 3 hours.
Add drained lentils to a bowl.
Mash with hand blender.
Chop 1 onion.
Transfer chopped onion into a lightly oiled frying pan.
Peel and grate 1 carrot.
Add to the onion and cook about 5 minutes.
Chop 1 garlic glove.
Combine well.
Add 170g | 1 cup cooked rice to the mashed lentils.
Add cooked carrot and garlic mixture.
Season with 1tsp ground coriander, 1tsp Italian herbs, salt to taste.
Mix until combined and transfer to the fridge for 10 minutes.
Shape into small balls.
Heat a little olive oil in a non stick skillet.
Fry the lentil meatballs for about 5 minutes on each side, or until golden and crispy.
In a mixing jar combine 1tbsp tomato puree, 1tsp sugar (optional), 1tsp flour, a pinch salt and black pepper to taste, 250ml | 1 cup water.
Pour the sauce and cook lentil meatballs under the lid for about 20 minutes.
Enjoy! ????
✅ℹ️On my vegan recipes channel you will find many more easy budget recipes! You will learn how to cook delicious plant based dishes with little time and on a budget with ingredients anyone can afford.
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Sneaky Spaghetti with Lentils & Spinach
Sneak some healthy ingredients into your next spaghetti dinner by blending in 1 cup cooked lentils and 2 cups of spinach with a jar of spaghetti sauce! Extra credit...top with 1 cup of peas! Enjoy the sneaky goodness. Feel free to use whatever noodles or spaghetti sauce you like. Read more about the recipe here:
Cooking with Pureed Lentils: Red Lentil & Spinach Gnocchi with Gorgonzola Sauce
Puréed lentils add richness, moisture, and nutritional benefits to many sweet and savory recipes. Swap out some of the butter for lentil purée in your favorite cookie recipe, or add puréed lentils to savory dishes, such as soups, meatloaf, burgers, or fresh-made pasta. Chef Rebecca Peizer from The Culinary Institute of America shows us how to use lentil purée in Red Lentil and Spinach Gnocchi with Gorgonzola Sauce.
Spinach & Lentil Gnocchi with Gorgonzola Cream Sauce
Ingredients:
Gnocchi:
1 lb (500 g) spinach
1 egg
1 potato, russet
1 lb (500 g) dry split red lentils - cooked and then pureed
as needed, salt
as needed, ground black pepper
as needed, nutmeg, grated
1 1/2 - 2 1/2 cups (375 - 625 mL) all -purpose flour
Sauce:
2 cups (500 mL) heavy cream
1/2 lb (250 g) Gorganzola cheese
1/4 lb (125 g) Parmesan cheese
1/2 cup (125 mL) white wine
2 Tbsp (30 mL) brandy
as needed, salt
as needed, ground white pepper
as needed, nutmeg, grated
Directions:
1. Steam spinach until wilted and tender. Cool. Squeeze out any excess moisture. In a food processor, purée the spinach with the egg until smooth. Reserve.
2. Simmer potatoes in their jacket until tender. While still hot, peel the potatoes and pass them through a ricer. Add the pureed lentils, salt, pepper, and nutmeg, and lightly mix.
3. Add the reserved puréed spinach and using a fork or your fingertips, begin to work it into the mixture.
4. Add the 1 ½ to 2½ cups of flour and quickly and gently mix together with your fingertips to form a smooth dough.
5. Scrape the work surface clean. Sprinkle a little more flour on the work surface. Divide the dough into 6 equal portions.
6. Form the dough into a log ¾-inch in diameter. Cut into pieces ¾-inch wide. If the pieces are sticky, lightly coat them with some of the remaining flour. Repeat. Keep cold.
7. Bring a large pot of salted water to a fast simmer. Add the gnocchi and gently stir to prevent the gnocchi from sticking together. Cook until the gnocchi float and then for up to 5 minutes more, until cooked through.
8. Drain the gnocchi and immediately serve with heated Gorgonzola Cream Sauce.
For the sauce: In a frying pan over high heat, bring the cream to a boil. Boil until slightly thickened.
9. Stir in the cheese and reduce the heat to medium.
10. Stir in the wine and simmer for 1 minute.
11. Stir in the brandy. Season to taste with salt, white pepper, and nutmeg.
Produced by The Culinary Institute of America as an industry service to Canadian Lentils.
Recipe & Photo Copyright: Culinary Institute of America.