GREEN LENTIL SPAGHETTI BOLOGNESE
This tasty vegetarian and vegan green lentil bolognese is the perfect weeknight dinner, packed with veggies and green lentils in a rich tomato sauce. This bolognese sauce is kid friendly and sure to win over anyone who tries it.
Provided by Christine
Time 1h
Number Of Ingredients 14
Steps:
- In a large skillet or pan, heat some olive oil and saute your carrots, onion and peppers until soft.
- Add the mushrooms and continue to saute all of the vegetables until they are starting to brown, and the liquid from the mushrooms has mostly cooked off.
- Add the garlic and herbs and and cook for another minute until fragrant.
- Add the tomato paste and Worcestershire sauce. Mix into the vegetables, then pour in the wine and let the mixture bubble and reduce for a few minutes.
- Add the lentils and stir through.
- Add both cans of tomatoes. Bring to bubbling, and then simmer for about 30 minutes more.
- Cook your spaghetti according to package instruction.
- Serve. Spoon spaghetti into each bowl and top with a few ladles full of bolognese sauce.
Nutrition Facts : ServingSize 1 g, Calories 636 kcal, Carbohydrate 115 g, Protein 35.5 g, Fat 3.8 g, SaturatedFat 1 g, Sodium 524 mg, Fiber 9.2 g, Sugar 14 g
ONE-POT VEGETABLES AND LENTIL RECIPE
This easy lentils recipe is straight from my mother's Mediterranean kitchen. It's every bit a vibrant, healthy and satisfying meal!
Provided by Sweet Basil
Categories 100 Family Favorite Easy Healthy Recipes
Time 45m
Number Of Ingredients 19
Steps:
- Place the lentils in a bowl and cover with water. Soak for 15 minutes or so, then drain.
- Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot.
- Add the onions, garlic, and remaining vegetables.
- Cook on medium-high heat, stirring occasionally until the vegetables have softened (about 5-7 mins).
- Stir in the lentils, salt and pepper and the remaining spices.
- Add the tomatoes and water.
- Bring everything to a boil for 5 mins, stirring occasionally.
- Reduce the heat to low; cover and let simmer for 20 mins or until the vegetables and lentils are cooked to tender. Taste and adjust the spices to your liking.
- Serve hot with your favorite crusty bread or some warm pita!
Nutrition Facts : ServingSize 1 g, Calories 247 kcal, Carbohydrate 43 g, Protein 12 g, Fat 5 g, SaturatedFat 1 g, Sodium 366 mg, Fiber 14 g, Sugar 10 g, UnsaturatedFat 4 g
ROASTED GREEN LENTILS WITH TOMATOES
Make and share this Roasted Green Lentils With Tomatoes recipe from Food.com.
Provided by Salvador Vilchis
Categories Lentil
Time 2h10m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Place the dal in a large saucepan and stir over medium heat until dry. Add the oil, chiles de arbol, garam masala, feugreek & asafoetida and cook stirring until the dal is golden, about 3 minutes Reduce heat if too much smoke arises. Add ginger, garlic, serrano peppe, coriander & paprika and stir for another 5 minutes.
- Add water and salt and bring to a boil over high heat. Recuce heat to low, cover pan, and cook stirring occasionally, until the dal is soft & creamy, about 1 hr, adding more water if it dies too quickly. Mix in the tomatoes and cook until they are quite soft, about 5 minutes Transfer to a serving dish, mix in the cilantro and serve.
Nutrition Facts : Calories 238.6, Fat 2, SaturatedFat 0.3, Sodium 449.4, Carbohydrate 39.7, Fiber 19.3, Sugar 2.9, Protein 16.3
DELICIOUS LENTIL LOAF
I know nobody expects the words 'lentils' and 'delicious' in the same recipe title, but this lentil loaf is a hit with vegans, vegetarians and even meat-eaters! I've left the glaze open to your own tastes, you can use anything from barbeque sauce to your own mother's meatloaf glaze. Please add your glaze recipes into the comments!
Provided by Julie
Categories 100+ Everyday Cooking Recipes Vegan
Time 1h50m
Yield 6
Number Of Ingredients 19
Steps:
- Combine 2 1/2 cups water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer until all the liquid is absorbed and lentils are tender, 20 to 30 minutes.
- Mix 1/3 cup water and ground flax seed together in a bowl; set aside until thickened, at least 10 minutes.
- Heat olive oil in a large pot over medium heat; cook and stir onion, mushrooms, celery, and garlic until softened and liquid from mushrooms has evaporated, 5 to 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Transfer cooked lentils to a food processor and pulse until about 75 percent of lentils are mashed. Mix onion-mushroom mixture, flax seed-water mixture, oats, flour, basil, black pepper, salt, and onion powder into lentils until well combined. Press lentil mixture into the prepared loaf pan.
- Combine ketchup, brown sugar, mustard, and barbeque sauce in a saucepan over medium-low heat; cook and stir until glaze is smooth and brown sugar is dissolved, about 5 minutes. Remove saucepan from heat.
- Bake loaf in the preheated oven for 35 minutes. Spread 1/4 cup glaze over lentil loaf; continue baking until cooked through, 10 to 15 minutes more. Serve lentil loaf with remaining glaze on the side.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 51.3 g, Fat 7.5 g, Fiber 13.5 g, Protein 13 g, SaturatedFat 1 g, Sodium 643.4 mg, Sugar 12.6 g
GREEN LENTILS WITH GARLIC & ONION (MADHUR JAFFREY)
This is a super-easy, flavourful, and delicious recipe that can be served warm, cold, or room temperature. It's from Madhur Jaffrey's "Indian Cooking". Recipe can be doubled or tripled. I like using French green lentils. You can also use chicken or vegetable broth instead of the water.
Provided by blucoat
Categories Lentil
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a heavy pot over a medium flame. When hot, put in the cumin seeds. A few seconds later, put in the garlic. Stir and fry until the garlic pieces turn a medium brown colour. Now put in the onion. Stir and fry until the onion pieces begin to turn brown at the edges. Put in the lentils and the water. Bring to the boil. Cover, turn heat to low and simmer for about an hour or until lentils are tender. (Nearly all of the liquid should have been absorbed, but watch that it doesn't turn completely solid.)
- Add the salt and the cayenne. Stir to mix and simmer gently for another 5 minutes.
Nutrition Facts : Calories 306.5, Fat 14.2, SaturatedFat 1.9, Sodium 591.7, Carbohydrate 32.6, Fiber 15.2, Sugar 2.2, Protein 12.9
More about "green lentils with glazed vegetables food"
GREEN LENTIL STEW RECIPE — EATWELL101
From eatwell101.com
BRAISED LENTILS WITH GREENS - CANADA'S FOOD GUIDE
From food-guide.canada.ca
GREEN LENTIL RECIPES
From allrecipes.com
GREEN LENTIL RECIPES: 25+ DELICIOUS IDEAS - THE CLEVER MEAL
From theclevermeal.com
28 BEST GREEN LENTIL RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
THE ULTIMATE VEGETABLE LENTIL LOAF - THE SIMPLE VEGANISTA
From simple-veganista.com
4.9/5 (115)Total Time 1 hr 45 minsCategory EntreeCalories 199 per serving
GREEN LENTIL RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
FRESH AND EASY GREEN LENTIL SALAD RECIPE • SALT & LAVENDER
From saltandlavender.com
GREEN LENTILS WITH WINE-GLAZED VEGETABLES RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
LENTILS WITH WINE-GLAZED VEGETABLES RECIPE - 101 COOKBOOKS
From 101cookbooks.com
EASY GREEN LENTIL RECIPES | OLIVEMAGAZINE
From olivemagazine.com
FRENCH LENTILS WITH WINE-GLAZED VEGETABLES – FLOURIST
From flourist.com
ROASTED ROOT VEGGIES & GREENS OVER SPICED LENTILS
From eatingwell.com
HEALTHY VEGAN LENTIL LOAF (VEGAN MEATLOAF) - EATING BIRD FOOD
From eatingbirdfood.com
GREEN LENTILS WITH WINE-GLAZED VEGETABLES - BIGOVEN
From bigoven.com
4 WAYS TO COOK GREEN OR BROWN LENTILS - WIKIHOW
From wikihow.com
EASY VEGAN LENTIL LOAF RECIPE (VEGAN MEATLOAF) - THE PICKY EATER
From pickyeaterblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love