Hearty Red Lentil Pasta Sauce Food

HEARTY LENTIL SPAGHETTI

Steps:

• In a large saucepan coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the lentils, broth, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until lentils are tender. , Stir in the tomatoes, tomato paste, vinegar, basil and oregano. Return to a boil. Reduce heat; cover and simmer for 40-45 minutes., Cook spaghetti according to package directions; drain. Serve with lentil sauce. Sprinkle with cheese.

HEARTY BEAN & LENTIL VEGAN BOLOGNESE

Steps:

• Set a large pot over medium heat. When hot, add the olive oil. Add the onion and cook, stirring occasionally, until soft, 5-6 minutes. Add the garlic, red pepper flakes, salt, and pepper. Cook, stirring frequently, for one more minute.
• Squeeze the tomatoes to crush and add them to the pot along with the juices from the can. Add the water and honey and stir to combine. Add the lentils. Increase heat to bring the mixture to a boil and then reduce heat to medium. Simmer, stirring occasionally, until the lentils are almost cooked through, about 20 minutes.
• Stir in the beans and the sprig of basil and continue to cook until thick and rich, about 5-10 more minutes. Remove basil. Taste and add additional salt and pepper if desired.
• Serve over your favorite pasta (we're partial to whole wheat spaghetti with this sauce), spooned over spaghetti squash, or in a baked sweet potato.
• Sauce keeps refrigerated in an airtight container for 2-3 days. It also freezes very well.

HEARTY RED LENTIL BOLOGNESE SAUCE & PASTA

Steps:

• Make in separate pot according to the package directions
• Rice Cauliflower. Store-bought- Buy the Cauliflower Rice that is made fresh by the store. Avoid pre-packaged or frozen due to the unnecessary additives/chemicals to preserve the rice.Homemade- Food Processor (Pulse to keep the rice from being over-processed)- Grater (Use a hand or box grater to rice)- Knife (Use a knife to cut into rice-sized pieces)
• Add into Sauce/Dressing when Sautéing Fruits & Vegetables - Put in when sautéing Most Dense Fruits & Veggies
• Heat a separate deep pot or skillet over medium heat and add oil of choice into pot.
• Select Fruits and Vegetables that you like
• Cut Fruits & Vegetables to the Desired Size/Method that you like
• Add Fruits & Vegetables to the PotSuggested Order- Garlic- Fresh Herb of Choice- Onion (Red, Yellow)Most Dense Fruits & Veggies:- Broccoli, Cauliflower (if didn't "rice"), CarrotMedium Dense Fruits & Veggies:- Zucchini/Yellow Squash, Bell Pepper, MushroomsLeast Dense Fruits & Veggies:- Spinach, Kale, Tomatoes, Green Onion (Scallions)
• Sauté Fruits & Veggies for 5-7 minutesMake sure to mix well, so that veggies are able to be evenly cooked through
• IMPORTANT: You want to soak your Lentils for as long as possible to breakdown the phytic acid on the outer shell.- Minimum time: 2 hours, but best amount would be overnight (8 hours)
• Rinse Soaked Lentils and drain well.
• Add Rinsed Lentils to Fruits & Veggies | Sauce/Dressing Mixture
• Add 1/2 cup water and stir Mixture to incorporate the lentils evenly throughout.
• Pour in Jarred Tomato Sauce of ChoiceRemember to keep ingredients as clean as possible and AVOID additives & preservatives
• Add in Tomato Paste optional
• Season the Sauce with Your Choice of HeirBloom's Italian-Inspired Seasonings (and other seasonings that you want to include)Suggested Seasonings (with the herbs, can use Fresh instead if you'd like to):- Dried Basil- Dried Oregano- Dried Rosemary- Sea Salt- Coriander- Dried Parsley- Dried Thyme- Dried Sage- Black Pepper- Garlic Powder- Onion Powder- Crushed Red Pepper Flakes
• Taste the Sauce and add more of any of the above seasonings to balance out the flavor that you want to achieve.- Remember to start with a little of each. - You can always ADD more of a seasoning, but if you add TOO MUCH it's more difficult to fix.
• - Soaked Lentils: Simmer for 10-15 min or until lentils are at your desired tenderness.- Dry Lentils: Simmer for 15-20 min or until lentils are at your desired tenderness.
• Check on your sauce and stir frequently throughout the above timeframes- Add a little more water if mixture gets too thick.
• While your lentils are simmering in your sauce, prepare the pasta that you want to eat with your Bolognese Sauce.
• We used Brown Rice/Quinoa Pasta in Our Version. Other Suggestions- Gluten-Free Noodles: Chickpea pasta, Lentil pasta, etc.- Squash Noodles: Yellow (Summer) Squash, Zucchini Squash, Butternut Squash, Spaghetti Squash- We don't suggest the regular wheat pasta, but if that's all you have make the best decision that you can.
• Pour Base 2 (Wild Rice or Quinoa) into the Fruits & Veggies | Sauce/Dressing Mixture
• Stir Your Bolognese Sauce so that everything is incorporated well.
• Pair with side dish(es) of your choice.HeirBloom's Suggestions:Salad including toppings of your choiceHomemade Breadsticks using Spelt Flour or Gluten-Free Flour (Recipe coming soon)It's your meal, you decide.
• Save the rest for another meal or meals.- If you meal prep and made this for individual meals throughout the week, portion into your containers.
• How you store the Leftovers- Refrigerator: Keeps in fridge for 3-5 Days. - Freezer: You can also freeze for 30 days.

HEARTY SPAGHETTI WITH LENTILS & MARINARA

Steps:

• To cook the lentils, first pick through the lentils for debris (I once bit into a tiny rock) and then rinse them in a fine-mesh colander. In a small saucepan, combine the lentils, bay leaf, garlic, salt and broth.
• Bring the mixture to a simmer over medium-high heat, then reduce heat to maintain a gentle simmer. Simmer until the lentils are cooked through and tender, which will take somewhere between 20 to 35 minutes, depending on the age and variety of the lentils. Drain the lentils, discard the bay leaf and garlic, and set the pot aside, uncovered.
• Meanwhile, bring a large pot of salted water to boil. Cook the pasta until al dente, according to the package directions. Drain, then return the pasta to the pot and set it aside.
• Stir the marinara into the lentils and warm them together over medium heat. Divide pasta into bowls, top with warm marinara and lentils, and garnish with Parmesan and/or chopped fresh basil, if you'd like. Serve warm. Leftovers will keep well, covered and refrigerated, for up to 4 days.

HEARTY RED LENTIL PASTA SAUCE

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onions, green peppers, and carrots, and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, Italian seasoning, salt, and pepper. Cook, stirring, for one more minute.
• Add the tomatoes, tomato paste, vegetable broth, wine (if using), lentils, and honey. Stir to incorporate. Heat until the mixture comes to a boil, then reduce the heat to medium-low. Simmer sauce for about 25 minutes or until the lentils are tender.
• Stir in parsley. Taste and add additional salt and pepper if desired. Serve as desired.
• Keeps refrigerated in an airtight container for 3-4 days, or freeze for up to 3 months.

HEARTY RED LENTIL STEW

Steps:

• Bring 3 cups water, onions, garlic, and 2 bouillon cubes to a boil in a large pot. Add lentils, squash, carrots, white potatoes, and sweet potatoes. If the majority of food is not covered in water, add more water and the corresponding amount of bouillon. Bring to a boil.
• Lower heat and simmer until potatoes are soft, about 20 minutes. Add celery and simmer for 5 minutes. Add watercress, peas, dill, and soy sauce. Mash some of the potatoes and cook until heated through, 3 to 5 minutes

RED LENTIL SPAGHETTI SAUCE

Steps:

• Heat the oil in a large saucepan. Add the onions and cook about 4 minutes. Add the garlic and cook an additional minute.
• Stir in the lentils and broth and cook over medium low until tender, about 15 minutes.
• Add the tomatoes, oregano and red chili. Stir until heated through.
• Remove from heat and sprinkle the parsley over all.
• Delicious over pasta or polenta.

HEARTY LENTIL SOUP

Steps:

• Heat the oil in a large saucepan and mix in the onions, carrot, parsnip, celery, potato, and leek. Stir over a medium heat.
• Place lentils, tomatoes, stock, bay leaves, a splash of the soy and Worcestershire sauces and wine in the saucepan. Stir and bring the mixture to a boil. Cover and simmer for 25 to 30 minutes, or until the lentils are cooked.
• Remove the bay leaves from the soup. Stir in the cilantro and serve.

HEARTY RED LENTIL STEW

Steps:

• In a medium sauce pan, cook the onion in oil over medium heat, until softened and golden (about 5 minutes).
• Add the garlic, ginger, curry, cumin, turmeric, chili, and salt. Cook for 1 minute, and then reduce the heat to medium-low.
• At this point, add red lentils, tomatoes, and coconut milk. Cook, stirring often, for about 25 minutes, or until the lentils are fully cooked and the stew has thickened up nicely.