Hearty Red Lentil Pasta Sauce Food

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 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.

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.

SICILIAN LENTIL PASTA SAUCE

Steps:

• In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
• Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes.
• Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.

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

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.

VEGETARIAN LENTIL SPAGHETTI SAUCE

Steps:

• Heat oil over a medium heat in a large pot.
• Add onion, carrots, and garlic to the pot and stir about 5 minutes.
• Add lentils and Italian seasoning.
• Cook and stir until lentils are covered about 2 minutes.
• Break plum tomatoes with hand and add to previous mixture with puree.
• Add 4 cups of water and bring to boil.
• Reduce heat to simmer.
• Stir occasionally for about 45 minutes until lentils break down and become tender.
• Season with salt and pepper to taste.
• Remove from heat.
• If eating right away, add yogurt. If you freeze, do not add yogurt yet.
• Prepare pasta in large pot of boiling water with a little salt according to instructions.
• Stir pasta in sauce.
• Top with grated Parmesan if you prefer.