Lentil Spaghetti Sauce Food

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.

LENTIL RAGU

Steps:

• Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy - splash in water if you need. Season.
• If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.

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 pot, heat oil over medium heat.
• Add onions, mushrooms, zucchini and garlic.
• Cook while stirring over medium heat for about 5 minutes.
• Add lentils[I like the orange ones] and 3 cups water to the vegetables.
• Turn up the heat and bring to a 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.

LENTIL SPAGHETTI SAUCE

Steps:

• In a large saucepan cook onion and garlic in oil for about 5 minutes, or until tender.
• Add lentils and water (or broth).
• Cover and cook on low heat until lentils are tender (20-35 minutes).
• Add tomato paste, 3/4 cup water and seasonings.
• Cover and cook until lentils are soft and mushy (about 10-15 minutes).
• Serve over cooked spaghetti.
• If desired, sprinkle with grated Parmesan cheese.

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.

VEGETARIAN LENTIL SPAGHETTI

Steps:

• Place the lentils, tomatoes and artichokes (with the liquid from the cans), 1/8 teaspoon cayenne pepper and the water into a large saucepan. Bring to a boil. Reduce heat to low and simmer until lentils are tender, about 20 minutes.
• Meanwhile, bring a large pot of lightly salted water and 1 tablespoon of the olive oil to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain. Return pasta to pot and cover to keep warm.
• Heat remaining 2 tablespoons olive oil in a small skillet over medium heat and cook green onions for about 3 minutes. Add 1/8 teaspoon cayenne pepper and sesame seeds and cook until the seeds are lightly browned, about 2 minutes. Set aside.
• Add the lentil mixture to the pot of pasta and toss to distribute evenly. Add the green onion mixture and toss lightly again. Season with salt and pepper to taste.

PRESSURE COOKER LENTIL PASTA SAUCE WITH SPAGHETTI

Steps:

• Heat oil in electric pressure cooker using SAUTÉ setting. Add carrots, onions and garlic; cook and stir 3 to 4 min. or until vegetables are crisp-tender.
• Add all remaining ingredients except cheese and spaghetti; mix well. Stir in half the cheese. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 6 min. using HIGH PRESSURE COOK setting. Meanwhile, cook spaghetti as directed on package, omitting salt.
• When timer goes off, use Natural Pressure Release for 10 min., then do a Quick Pressure Release to vent any remaining pressure.
• Drain spaghetti. Serve topped with marinara sauce mixture and remaining cheese.

SPICY RED PASTA WITH LENTILS

Steps:

• Add lentils and water to a small saucepan and bring to a low boil over medium heat, then reduce heat slightly to achieve a mild simmer (not boil).
• Cook lentils to preferred doneness - 15 minutes for a slight bite, 20-22 minutes for more tender lentils. For this dish, I prefer 'al dente' so they don't become mushy.
• When lentils are finished cooking, drain off any excess cooking liquid, season with a pinch of salt, and set aside.
• While lentils are cooking, heat a large, rimmed metal or cast iron skillet over medium heat. Once hot, add olive oil, garlic, carrots and tomato (optional). Sauté for 3 minutes, stirring frequently.
• To prevent splattering, remove skillet from heat and add tomato sauce, tomato paste, pinch sea salt, chili flake, oregano, basil, sweetener, and vegan parmesan cheese (optional), and stir to combine.
• Place back over heat and bring to a low simmer over medium-low heat. Once simmering, reduce heat to low and continue cooking for 10-15 minutes, stirring occasionally.
• If serving with pasta, cook according to package instructions at this time. Then drain and set aside.
• Sample pasta sauce and adjust seasonings as needed. Add more sweetener to balance and enhance the flavors: chili flake for heat, salt for saltiness, or more herbs for depth of flavor. If too thick, thin with a little water.
• Add the cooked, drained lentils to the sauce and stir to combine. To serve, either spoon sauce over noodles, or add pasta to the sauce and toss to coat.
• Serve with any additional toppings, such as red pepper flakes, vegan parmesan cheese, and fresh basil.
• Best when fresh. Store leftovers separately in the refrigerator up to 3 days. Reheat sauce in the microwave or saucepan. Add a little water to thin if too thick. I've found gluten free pasta doesn't keep well, so cook fresh for each batch.

LENTIL-TOMATO SAUCE

Steps:

• In a large pot, heat oil over medium heat. Add onion, carrots, and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add lentils and thyme; cook, stirring, until lentils are coated, about 2 minutes.
• Break up tomatoes using your hands or a spoon and then add along with puree. Add 4 cups water and bring to a boil. Reduce heat, cover tightly, and simmer, stirring occasionally, until lentils are tender and starting to break down, about 45 minutes. Season generously with salt and pepper. Remove from heat. If eating right away, stir in yogurt.
• Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package instructions; drain. Toss with sauce and top with grated Parmesan if desired.

CURRIED SPAGHETTI SAUCE WITH LENTILS

Steps:

• In a large deep skillet or pot brown ground beef, adding onion for the last few minutes. Drain off the fat and return to pot.
• Add remaining ingredients and stir.
• Bring to a boil, then cover and simmer for 1 1/2 to 2 hours.
• Serve over spaghetti or rice.

ONE POT PASTA WITH CHEESY LENTIL SAUCE

Steps:

• In a large pan, saute your garlic until fragrant. Add the mixed herbs and lentils and mix together for another minute.
• Add your tomatoes, tomato paste, balsamic vinegar and sugar to form your tomato sauce.
• Add the dried pasta and then fill the tomato can one and a half times with water and add to the pan.
• Bring to a simmer, and let the pasta cook for 10 to 12 minutes (stirring regularly) until it is al dente.
• Keep an eye on the pasta. If the sauce in the pan thickens up before the pasta is cooked, add some extra water. Thicker pastas will require more water than thinner, quicker cooking ones. I've erred on the side of less water in these instructions, because my pasta was a quick cooking variety. But if, once the pasta is cooked, the sauce is too thin: just keep it on the heat for a few more minutes uncovered until some liquid evaporates. Or you can add some more tomato paste to thicken it up.
• Once the pasta is cooked, add the cheddar cheese and stir until melted. Serve!

SLOW-COOKER LENTIL PASTA SAUCE WITH SPAGHETTI

Steps:

• Combine all ingredients except cheese and spaghetti in slow cooker; stir in half the cheese. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 5 hours). About 15 min. before sauce is done, cook spaghetti as directed on package, omitting salt.
• Drain spaghetti. Serve topped with sauce and remaining cheese.

PASTA WITH LENTIL SOUP SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, but do not rinse, and return to pot. Stir in lentil soup and season with black pepper. Heat through and serve.