Easy Indian Lentils & Pasta Demo
Healthy Acadia Maine SNAP-Ed Nutrition Educator Jada Wensman demonstrates an easy recipe for Indian Lentils & Pasta, using low-cost pantry staples.
For more great recipes to feed your family healthy food on any budget, check out CookingMatters.org or reach out to your local SNAP-Ed Nutrition Educator. In Hancock County: call (207) 667-7171 or email Jada Wensman or Nicole Gurreri. In Washington County: call (207) 255-3741 or email Allie Cook or Marie Spencer.
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DAHL DI LENTICCHIE
Il dahl di lenticchie è uno di quei piatti che non mi stufa mai, ma proprio mai! Lo preparo almeno una volta al mese, ma nei periodi più freddi anche più spesso ed ogni volta è una grande soddisfazione????
Si tratta di una zuppa speziata molto cremosa, che si prepara in India e nei paesi limitrofi, con le dovute varianti: trattandosi di cucina povera, non esiste una ricetta precisa, ma ognuno la prepara a modo proprio con ciò che si ha a disposizione.
Io, per esempio, fatico a trovare il garam masala, il mix di spezie tipico indiano che andrebbe aggiunto a fine cottura, ed uso al suo posto un comunissimo curry da supermercato ed altre spezie a parte????
Anche il latte di cocco è un ingrediente del tutto facoltativo, che alle volte aggiungo ed altre ometto????
E tu hai mai assaggiato il dahl di lenticchie? Lo prepari mai a casa?????
❄️Conservazione -- Il dahl di lenticchie si conserva in frigorifero per 3 o 5 giorni, oppure un freezer per più tempo. ❄️
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Trovi la ricetta completa al link che segue
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Red Lentil Koftes #shorts | SO VEGAN
You’ll find the full recipe in this month's Sainsbury's Magazine or visit the link in our bio to get it online ✌️
Full recipe:
This is our plant-based twist on the classic Middle Eastern kofte using red lentils, oats and spices, which wev serve on a bed of zesty giant couscous. Yum!
Roxy + Ben ????
Sicilian Tomato-Lentil Pasta
Lovingly known as pasta e lenticchie (pasta and lentils) in Campania, a region in southern Italy, this is a dish that combines humble ingredient like brown lentils, canned tomatoes, and pasta of any shape or size, and creates something that somehow feels cozy and familiar with your first bite.
Ingredients
½ pound whole-wheat pasta, uncooked
5 cups water
¾ cup uncooked brown lentils
2 large cloves garlic, crushed
3 tablespoons extra-virgin olive oil
1 cup canned plum tomatoes, diced and some liquid reserved
1 teaspoon salt
¼ teaspoon crushed red pepper flakes
2 tablespoons parsley, minced
Instructions
In a medium saucepan, bring 5 cups of water to a boil, then add the lentils. Cook the lentils, covered, over medium-high heat until they're nearly but not entirely tender, about 20 minutes. Meanwhile, bring a separate pot of water to a boil and cook the pasta al dente.
When the lentils are nearly cooked and have absorbed all the water, add the garlic, olive oil, tomatoes, salt, and red pepper flakes. Reduce the heat to medium-low, cover, and continue to simmer briskly for another 10 minutes or until the lentils are fully tender. Add the cooked pasta and parsley to the lentils and stir everything to combine.
Add additional red pepper flakes (optional) and serve.
Ready in about 35-45 minutes
Makes 4 servings
Pasta with Lentils & Broccoli Greens
This recipe was inspired by a similar dish featured in an April 2007 issue of Gourmet Magazine. I find that using the greens in my CSA box can be kind of a challenge, but this combination of hearty lentils, sweet caramelized onions and tender broccoli greens is downright scrumptious!
For a printable version of the recipe, please visit this link:
To contact me, please feel free to leave a comment or send me an e-mail:
useyourbox@gmail.com
Thank you for watching everybody and have a lovely weekend!
Episode 19 Lentil & Pasta Soup