WENDY'S QUICK PASTA AND LENTILS
Hearty pasta and lentil dish. Sure to warm you down to your toes! Serve with Parmesan and crusty bread.
Provided by Anonymous
Categories Main Dish Recipes Pasta
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Brown onion and garlic in oil over medium heat. Stir in lentil soup and tomatoes. Bring to boil. Stir in spinach and spices. Simmer.
- Meanwhile, cook pasta in a large pot of boiling salted water until almost done. Drain. Mix pasta into lentil sauce. Cover, and keep warm for 20 minutes. Serve with Parmesan cheese.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 70.5 g, Cholesterol 1.5 mg, Fat 7.1 g, Fiber 7 g, Protein 15.9 g, SaturatedFat 1.3 g, Sodium 282.1 mg, Sugar 3.1 g
PASTA WITH LENTILS
This Italian pasta with lentils is one of the best nourishing meals you can cook using a few cupboard essentials such as dried lentils and pasta. It's an easy yet delicious 1-pot recipe, healthy, vegan and amazingly GOOD.Note: chose US customary or metric/tap on servings to scale quantities!
Provided by Katia
Time 40m
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium heat. Add onion and saute' for 5 minutes.
- Add garlic, tomatoes, bay leaves and stir for a minute (If you use canned tomatoes or only tomato paste rather than fresh tomatoes, add them along with the ingredients listed below).
- Add lentils, cumin, tomato paste, broth, and pepper.
- Increase heat and bring to simmer. Place lid on and turn the heat down to medium-low. Simmer for about 20-25 minutes or until lentils are soft.
- Taste and adjust the seasoning according to your liking (see notes).*
- Add pasta, cook gently over medium heat until al dente. Stir frequently!
- If the stew seems too thick, gradually add a touch of water or broth and thin to desired consistency (note: the longer it sits on the stove, the thicker it will get). Taste, you might want to adjust again the seasoning before serving.
- Serve with a drizzle of olive oil, freshly ground black pepper, and grated parmesan cheese if you don't keep it vegan. Also, garnish with chili flakes and chopped parsley for extra flavor if you like. Enjoy!
Nutrition Facts : Carbohydrate 92 g, Protein 29 g, Fat 6 g, SaturatedFat 1 g, Sodium 56 mg, Fiber 28 g, Sugar 8 g, Calories 513 kcal, ServingSize 1 serving
KUSHARI - EGYPTIAN RICE, LENTILS, AND PASTA WITH SPICY TOMATO SAUCE
Provided by Kelly
Number Of Ingredients 21
Steps:
- Clean the onions, cut them in half, then slice in thin half-circles.
- In a medium pan, heat oil to 350 degrees F. You want just enough oil to cover the onions, about 3 cups.
- Cook onions in oil, stirring occasionally. Keep an eye on the edges around the pan, that will darken too quickly first.
- When they are golden brown, lift them out with a slotted spoon and spread on a layer of napkins. Keep them spread out so they can stay crispy.
- Keep the onion oil - you'll use it in three other places in the Kushari.
- Simmer lentils in water until they are almost soft, about 20-25 minutes, then drain. You don't want to fully cook them at this point because they will be cooked further with the rice.
- In the same pan, heat 4 tablespoons onion oil. Sauté rice and cumin in oil about 30 seconds then add lentils, broth, salt, and 1 handful of the fried onions, smashed.
- Bring to a boil. After boiling, cover pan with lid, turn heat to low, and cook until rice is done, about 15 minutes. Turn off heat, let rest for 10 minutes, then fluff with fork. Keep covered until ready to use. Wrapped in a blanket, the rice will stay warm for several hours.
- Cook the ditalini in salted, boiling water until al dente. Drain.
- Toss with ¼ cup onion oil and salt to taste.
- Cover and keep warm until ready to use. Wrapped in a blanket, the pasta will stay warm for several hours.
- Sauté onion and green pepper in 2 tablespoons of the onion oil until they are soft.
- Add garlic, tomato, vinegar, bouillon cube, and salt to taste. Let simmer 10 minutes. Turn off heat. Keep warm until ready to use.
- Either layer the separate components in a big serving dish or in individual bowls. First a layer of the rice and lentils goes in. Then the pasta, sauce, and finally the fried onions.
- If you are using the optional chickpeas, add them on top of the sauce and before the onions.
- For the optional extra garlic vinegar sauce, see notes.
PASTA AND LENTIL SOUP
Provided by Food Network Kitchen
Time 35m
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is slightly soft, about 2 minutes. Remove 1 tablespoon of the flavored oil and set aside. Add the tomato paste and cook, stirring, 2 more minutes. Add the chicken broth, 4 cups water and the cheese rind, if using. Bring to a boil, then add the pasta and cook, stirring occasionally, 5 minutes. Add the lentils along with the liquid from one of the cans; reduce the heat to medium low and simmer until the pasta is tender, 10 to 12 more minutes. Meanwhile, whisk 1 tablespoon parsley and 1 tablespoon water into the reserved flavored oil. Stir 1/4 cup parmesan and the remaining parsley into the soup; remove the cheese rind (if using) and add salt to taste. Ladle into bowls; drizzle with the flavored oil and top with the remaining 1/4 cup parmesan. Serve with bread, if desired.
Nutrition Facts : Calories 675, Fat 29 grams, SaturatedFat 8 grams, Cholesterol 48 milligrams, Sodium 918 milligrams, Carbohydrate 72 grams, Fiber 17 grams, Protein 30 grams
PASTA WITH LENTILS AND ARUGULA
Plum tomatoes and arugula add color to this hearty pasta dish with onions and lentils.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium-low heat. Add onions and 1/2 teaspoon salt; cover, and cook until onions wilt, about 20 minutes. Uncover; raise heat to medium. Cook, stirring often, until onions are dark brown, 20 to 25 minutes more.
- Add 1/4 cup water; stir to loosen any browned bits from pan. Stir in tomatoes; remove from heat.
- Meanwhile, in a medium saucepan, cover lentils with water by 1 inch. Bring to a simmer. Cover; cook until lentils are tender but still holding their shape, 15 to 20 minutes. Drain; stir into onion mixture. Season with salt and pepper.
- Cook pasta in a pot of salted water until al dente. Reserve 1 cup pasta water; drain pasta, and return to pot.
- Add lentil mixture, arugula, cheese, and reserved pasta water; toss. Season with salt and pepper. Serve with more cheese, if desired.
Nutrition Facts : Calories 397 g, Fat 8 g, Fiber 11 g, Protein 19 g
PASTA WITH LENTILS (PASTA CON LENTICCHE) - LIDIA BASTIANICH
Make and share this Pasta With Lentils (Pasta Con Lenticche) - Lidia Bastianich recipe from Food.com.
Provided by DrGaellon
Categories Penne
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place lentils in a large pot. Add enough water to just cover. Add celery, carrot, onion and bay, and bring to a boil. Reduce heat to a simmer and cook 20 minutes, until lentils are tender.
- Bring a large pot of heavily salted water to the boil.
- Heat olive oil over medium heat. Add garlic and saute until it just begins to turn golden. Add the lentils (vegetables, liquid and all) and tomatoes, salt and red pepper flake. If it seems thick, add a splash of water from the pasta pot. Bring to a boil, reduce to a simmer, and cook until reduced by about a third, 10-15 minutes.
- Meanwhile, add the rigatoni to the boiling water and cook until ALMOST al dente. Drain the pasta and add to the lentils to finish cooking for the last 1-2 minutes. Finish with a drizzle of raw olive oil and garnish with chopped parsley.
Nutrition Facts : Calories 420.1, Fat 10.4, SaturatedFat 1.9, Cholesterol 63.8, Sodium 350.3, Carbohydrate 67.8, Fiber 6.9, Sugar 5.6, Protein 14.8
PASTA WITH LENTILS AND GOAT CHEESE
Make and share this Pasta with Lentils and Goat Cheese recipe from Food.com.
Provided by Mary Hallen
Categories Lentil
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring broth to boil over high heat.
- Add lentils and thyme, reduce heat, cover and simmer until lentils are tender (20-30 minutes) Cook pasta according to package directions Drain pasta and lentils, transfer to serving bowl, keep warm.
- Combine vinegar, parsley, oil, honey and garlic in small bowl.
- Beat until blended.
- Add to pasta and mix gently.
- Sprinkle with cheese.
- Salt and Pepper to taste.
PASTA AND LENTILS (PASTA E LENTICCHIE)
This classic Neapolitan dish's heartiness comes from cooking pasta with lentils so that the starches thicken the liquid into something creamier and richer than a basic lentil soup. There are many versions of this peasant food, including ones with pancetta, carrots, parsley or Parmesan rinds; some also use a hodgepodge of pasta shapes from half-empty boxes - it's a true pantry meal. Brown lentils will fall apart more quickly than green, but they'll create a luscious sauce either way. Stir the pasta often, especially towards the end of cooking, and add more water if the pot is dry (the sauce will thicken as it cools). Leftovers will keep for up to 3 days refrigerated; warm over low heat and add water to loosen.
Provided by Ali Slagle
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large pot or Dutch oven, heat the oil over medium-high. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Add 5 cups of water, the lentils, the thyme and bay leaves (if using). Partially cover, bring to a boil, then reduce heat and simmer, partially covered, until the lentils are al dente, 25 to 30 minutes.
- Add the tomatoes and 1 teaspoon salt, and bring to a boil over high. Add the pasta and cook, stirring often to keep the pasta from sticking to the pot, until the pasta is al dente, 10 to 20 minutes. (It may take longer than the cook time on the package.) If the pot starts to look dry at any point, add more water, 1/4 cup at a time.
- Turn off the heat, discard the thyme and bay leaves, then stir in the Parmesan. Cover and let sit for 3 minutes so the flavors meld and the sauce thickens. Season to taste with salt and pepper. Eat with more Parmesan and a drizzle of olive oil.
RED LENTIL PASTA WITH CREAMY TOMATO & PEPPER SAUCE
Add to your five-a-day with this red lentil pasta. Gluten and dairy free, the sauce is made with peppers and cashews, which add protein and give it a creamy texture
Provided by Sara Buenfeld
Categories Dinner
Time 18m
Number Of Ingredients 7
Steps:
- First, make the sauce. Put the cashews and garlic in a bowl, then pour over 125ml boiling water and set aside for 5 mins. Meanwhile, put a large pan of water over a high heat. When the water is boiling rapidly, tip in the pasta and a little salt, stir once, then continue to boil for 8 mins, or following pack instructions, until the pasta is softened but still retains some bite.
- Meanwhile, add the roasted pepper and sun-dried tomatoes to the bowl with the cashews, garlic and water, then whizz with a hand blender or in a food processor to make a smooth, creamy sauce. Stir through the basil and season with black pepper.
- Drain the pasta, mix with the sauce in a large bowl, then divide between two bowls and add a handful of rocket to each.
Nutrition Facts : Calories 538 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 30 grams protein, Sodium 0.1 milligram of sodium
PASTA AND LENTILS
Steps:
- In a medium saucepan, bring the water to a rolling boil, add the lentils, and cook, covered over a medium high heat, until nearly but not entirely tender, about 20 minutes.
- Add the garlic, olive oil, tomatoes, salt and pepper. Reduce the heat, cover and continue to simmer briskly for another 10 minutes, stirring a few times, or until the lentil are fully tender.
- If using capellini, break it into 2 to 4 inch pieces and add them to the lentils. Cook, covered, at a steady simmer, stirring several times and scraping the bottom of the pot when you do. Cook until the pasta is just done, stirring more frequently as it gets closer to that point. If using a small tubular pasta or pasta mista, cook the pasta at least halfway in plenty of salted boiling water. Drain the pasta, add it to the lentils, and simmer to finish cooking the pasta.
- When either pasta is cooked to taste, remove the pot from the heat, stir in the parsley, cover the pot, and let stand about 5 minutes before serving. Serve hot, passing hot pepper oil all the best quality extra virgin olive oil for drizzling on top.
PASTA WITH LENTILS
Categories Pasta Sauté Vegetarian Quick & Easy Lentil Gourmet
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a large heavy skillet cook the onion with the thyme in the oil in moderate heat, stirring, until the onion is golden. While the onion is cooking, combine the lentils with 1 1/3 cups water, bring the water to a boil, and simmer the lentils, covered, for 12 minutes. Add the carrot and simmer the mixture, covered for 3 minutes, or until the lentils and carrot are just tender. Transfer the lentil mixture with the liquid to the skillet, season it with salt and pepper, and keep it at a bare simmer while cooking the pasta.
- In a large saucepan of salted boiling water boil the pasta until it is al dente. Ladle out and reserve about 1/2 cup of the pasta liquid, drain the pasta, and add it to the lentil mixture. Simmer the pasta mixture, tossing it to combine it and adding some of the reserved pasta liquid to moisten the mixture if necessary, for 1 minute. Stir in the parsley and transfer the mixture to a heated serving bowl. Serve the pasta with the Parmesan.
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Reviews 14Calories 280 per servingCategory One Pot Meals
- Heat the olive oil in a large pot and add the onion, carrot, and celery. Cook for 3-4 minutes until they soften a bit. Add the garlic and continue to cook for 1-2 minutes.
- Next, stir in the passata, then add the red chilli flakes, rosemary, and thyme. Cook for 30 seconds, then add the lentils and vegetable stock. Bring to a boil, lower the heat, and simmer with a lid on for 25-30 minutes or until the lentils are tender.
- Add the pasta and cook for another 10-12 minutes until it's al dente. Stir occasionally to avoid the pasta sticking to the bottom of the pot. You may have to add some extra stock or water at this point as the pasta will absorb a lot of the liquid.
- Add the grated Parmesan (if using) and the parsley, and season to taste. Serve on its own or with some crusty bread.
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- Start by cooking the lentils. Pour lentils into a medium sauce pot and cover the lentils with water. Bring the water to a boil. Reduce the heat and let the lentil simmer for about 20 minutes. Drain extra liquid off before adding to the sauce.
- While pasta and lentils cook, heat the oil in a large skillet over medium heat. Once oil is hot, add the finely chopped mushrooms, season with salt if desired and sauté 3 to 5 minutes or until mostly golden brown.
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Ratings 8Calories 445 per servingCategory Main
- Add the minced garlic and saute for 30 seconds. Add the onions, carrots, and celery and continue to saute for about 5 minutes or until vegetables begin to soften.
- Bring to a boil, cover slightly, lower heat and simmer for approximately 20-25 minutes or until lentils are almost cooked.
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- Slice onion thinly, add to a large sauce pan with 2 tablespoons of water and cook for about 5 minutes. Add minced garlic and cook for an other minute.
- Add lentils and vegetable broth, then cook over medium heat for about 15 minutes or until tender.
- Stir in tomato puree, spinach, nutritional yeast, cayenne, turmeric, pepper flakes, season with salt and pepper, and cook for a few seconds until spinach wilt down.
TOMATO & LENTIL PASTA BAKE WITH OLIVES | FAMILY-FRIENDS-FOOD
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4.7/5 (6)Total Time 1 hr 15 minsCategory Main CourseCalories 427 per serving
- Rinse the lentils. Place in a saucepan and cover with plenty of cold water. Bring to the boil then simmer for 45 minutes. Drain.
- While the lentils are cooking, make the tomato sauce. Peel and slice the onion. Peel and crush the garlic. Heat the olive oil in a large sauté pan and cook the onion and garlic for 2-3 minutes until starting to soften.
- Add the chopped tomatoes, tomato puree, olives and chilli to the pan. Mix well, cover and reduce the heat. Simmer, stirring occasionally, for 25-30 minutes. Season with salt and pepper to taste.
IS LENTIL PASTA HEALTHY? 10 THINGS YOU NEED TO KNOW – I AM ...
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- What Is Lentil Pasta Made Of? Lentil pasta is often made of just one ingredient, lentil flour. However, some brands include other ingredients, such as quinoa flour, pea flour, rice flour, or added vegetables like kale and spinach.
- Is Lentil Pasta Good for Weight Loss? Lentil pasta can be a smart choice for weight loss, as the fiber and protein make it quite filling. However, lentil pasta still has roughly the same amount of calories as regular pasta, at 200 calories per 56g serving.
- Is Lentil Pasta Low Carb? Lentil Pasta is not low carb. Most brands of lentil pasta contain 34 to 37 grams of total carbs per 2oz serving (56g). Although lentil pasta is higher in protein than wheat pasta, still roughly 70% to 75% of the calories in lentil pasta come from carbs.
- What Is the Glycemic Index of Lentil Pasta? Lentil pasta has a lower glycemic index than wheat pasta, as it is higher in protein and fiber. One study found that red lentil pasta had a glycemic index of 22 compared to 56 for the wheat pasta.
- Is Lentil Pasta Wheat Free and Gluten Free? Lentil pasta is generally wheat free and Gluten Free Certified. Out of the seven brands of lentil pasta I checked, all seven were clearly labeled as gluten free.
- Is Lentil Pasta Processed? Lentil pasta is not a highly processed food. It is free of refined grains, oils, and sugar. However, it is still slightly processed, as it’s made of lentil flour, rather than whole, in-tact lentils.
- Is Lentil Pasta High in Protein? Lentil pasta typically has 50% to 75% more protein than regular wheat pasta. In a 56g serving, most lentil pastas have 12g to 14g of protein, while wheat pasta typically has 8g of protein.
- Is Lentil Pasta Starchy? Lentil pasta is starchy, as it made of lentils, which are high in starch. In this way, lentil pasta does not differ from wheat pasta, brown rice pasta, or corn pasta.
- Is Lentil Pasta High in Iron? Lentil pasta is a good source of iron, with most brands ranging from 2mg to 4mg per 56g serving. This is a bit higher than normal wheat pasta on average.
- Is Lentil Pasta Vegan? Lentil pasta is vegan, as it contains no animal-derived ingredients. A lentil pasta dish would only become non-vegan if you added animal products such as butter or a pasta sauce that contains cheese or meat.
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