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
BAKED GOAT CHEESE PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
- Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
- While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
- Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.
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.
LENTIL AND GOATS CHEESE CROSTINI
Steps:
- Preheat the oven to 400 degrees F. Slice off the top of the garlic head and wrap it in aluminum foil. Bake until soft, about 30 minutes. Squeeze out garlic and put aside.
- To assemble:
- Spread the roasted garlic and a generous dollop of goat cheese on each slice of bread and then place in the oven for a few minutes so that the cheese melts just slightly and the bread is warm.
- To prevent the bread from sliding, place a touch of goat cheese in the center of each plate. Place the warm bread on top, then top the bread with a couple of slices pancetta. Next, top with the Swiss chard-lentil mixture and a spoon of the red wine sauce. Add a drizzle of Vincotto and the poached tomatoes.
- For the lentils:
- Cook the lentils in about 2 cups salted boiling water with the bacon, onion, carrot, and celery. Reduce the heat and let simmer, uncovered, for 30 minutes or until the lentils are tender. Drain the lentils; discard the vegetables and bacon and keep the lentils aside.
- For the wine sauce:
- Meanwhile, in another pot, bring the red wine, veal stock, and brown sugar to a boil. Reduce the heat and let simmer for 30 minutes, until reduced by half and thick, about 30 minutes. Season with salt and pepper, and keep aside.
- For the crostini:
- Meanwhile, in a hot pan, add 1/4 cup olive oil and grill the bread in in the hot oil on both sides for about 30 seconds. Finish in the oven for 5 minutes to crisp them. Put aside.
- For the poached tomatoes:
- Pour about 1 cup olive oil in a small stockpot. Heat the oil on medium and when hot, toss in the tomatoes. Remove when the tomato skin begins to crack, about 3 minutes. Remove the tomatoes, keeping the oil for another use.
- For the pancetta:
- Place the slices on a baking sheet covered with parchment paper. Cover with another piece of parchment paper and cover with another baking sheet to ensure they stay flat. Cook the pancetta in the oven for 15 minutes, or until crispy.
- For the Swiss chard:
- Add the butter to a hot pan. Add the Swiss chard and saute to heat through. Add the cooked lentils and heat gently on medium-low heat to warm through, then season with salt and pepper.
ROAST SQUASH WITH GOAT'S CHEESE & PUY LENTILS
Discover the joys of autumn with our roast squash served with soft goat's cheese, puy lentils and sage. It's a great seasonal recipe as the cold nights draw in
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h30m
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Toss the kale lightly in the oil, ½ tsp salt, sesame and chilli, massaging the leaves until coated with the oil and seasoning. Arrange the leaves in one layer in a roasting tin or baking tray - you might need to use more than one to keep them in an even layer. Roast for 15-20 mins until crisp and dry but not brown.
- Once dried, remove from the oven and turn the heat up to 200C/180C fan/gas 6. Halve the squash and scoop out the seeds. Wash the seeds to remove the sticky membrane, dry them with kitchen paper and set aside. Cut the squash into 1cm thick slices (don't worry about peeling them), and arrange on a baking sheet or in a roasting tin. Drizzle over 1 tbsp oil, season, then turn and drizzle with a little more oil. Season again and roast for 30-40 mins until tender and caramelising, turning halfway through. Remove from the oven.
- Heat the remaining oil in a non-stick frying pan over a medium to high heat until it's shimmering. Add the sage leaves and fry for 15-30 seconds, turning them once. Remove using tongs or a slotted spoon, place on kitchen paper and scatter with sea salt. Add the pumpkin seeds to the hot oil and fry for a few mins until puffed and crunchy. Drain the oil into a bowl and whisk with the red wine vinegar, a pinch of salt and freshly ground black pepper.
- Dress the lentils with half the dressing, then spoon onto the plates or serving platter. Arrange the crispy kale and squash on top, crumble over the goat's cheese, and drizzle over a bit more dressing. Finally, top with the fried seeds, and crumble over the amaretti biscuits and crispy sage leaves.
Nutrition Facts : Calories 472 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 11 grams sugar, Fiber 11 grams fiber, Protein 17 grams protein, Sodium 1.7 milligram of sodium
BAKED LENTILS WITH GOAT CHEESE
The French green Le Puy lentils are smaller and firmer than brown lentils, but have the same type of earthy flavor. They lend themselves to dishes where you want the lentils to stay intact like salads and sides. "Beluga lentils" will also work for this salad.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 1h
Yield Serves 4 to 6 as a main dish salad, 8 as a side
Number Of Ingredients 14
Steps:
- Place the lentils in a large saucepan or soup pot with the halved onion, the garlic cloves, and the bay leaf. Add enough water to cover by 1 1/2 inches. Bring to a simmer, add 1 teaspoon salt, cover and simmer 30 minutes, or until the lentils are tender all the way through but intact. Set a strainer over a bowl and drain the lentils. Remove the onion halves, bay leaf, and garlic and discard. Return the liquid to the pot and bring to a boil. Reduce to 1/2 cup.
- Preheat the oven to 350ºF. Whisk together the vinegar, garlic, Dijon mustard, olive oil, and cooking liquid from the lentils. Season to taste with salt and pepper. Toss with the lentils. Stir in the parsley (or parsley and chives), place in a baking dish and top with the rounds of goat cheese. Heat through for 15 minutes, until the goat cheese has softened, and serve.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 9 grams, Carbohydrate 51 grams, Fat 14 grams, Fiber 9 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 371 milligrams, Sugar 2 grams, TransFat 0 grams
WARM LENTIL SALAD WITH GOAT CHEESE
Even people who swear they don't abide beans find pleasure in the distinctive, profound flavor of lentils. They also cook quickly, and you want them on the al dente side for this salad. That means they'll be ready in 25 minutes, still a long enough simmering time to yield a savory broth. Goat cheese and lentils make a particularly good pairing; the little earthy-sweet legumes love a salty-umami complement (that's why you so often see them paired with sausage and other cured pork products), and goat cheese fits the bill. Here the combination is especially cozy, as the cheese melts into the warm lentils, bathing them in a creamy dressing. Lentils and vinegar also marry well. The key here is to add the dressing while the lentils are still warm, even if you don't plan on serving the salad warm. I spoon the mixture onto a bed of wild arugula, though regular will do if you can't find the sharper tasting, wispy wild variety.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a medium pot, combine lentils, onion, two of the garlic cloves and the bay leaf with 6 cups water. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture (they should not be mushy). Taste and adjust salt. Using tongs, remove onion and bay leaf. (You may cook lentils up to four days ahead and store in the refrigerator. Bring back to a simmer and proceed with recipe.)
- In a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste and olive oil. Set aside.
- Place a strainer over a bowl and carefully drain lentils, reserving 1/4 cup of the broth. Return lentils to the pot. Whisk reserved broth into the dressing, then stir dressing into lentils. Add goat cheese and stir until it has melted into the lentils. Season to taste with pepper. Stir in herbs.
- Line a platter, salad plates or wide bowls with arugula. Top arugula with the lentils. Serve warm.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 11 grams, Carbohydrate 50 grams, Fat 16 grams, Fiber 9 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 335 milligrams, Sugar 3 grams
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.
LENTIL AND GOATS CHEESE CROSTINI
Make and share this Lentil and Goats Cheese Crostini recipe from Food.com.
Provided by Chuck Hughes
Categories Cheese
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F. Slice off the top of the garlic head and wrap it in aluminum foil. Bake until soft, about 30 minutes. Squeeze out garlic and put aside.
- For the lentils:.
- Cook the lentils in about 2 cups salted boiling water with the bacon, onion, carrot, and celery. Reduce the heat and let simmer, uncovered, for 30 minutes or until the lentils are tender. Drain the lentils; discard the vegetables and bacon and keep the lentils aside.
- For the wine sauce:.
- Meanwhile, in another pot, bring the red wine, veal stock, and brown sugar to a boil. Reduce the heat and let simmer for 30 minutes, until reduced by half and thick, about 30 minutes. Season with salt and pepper, and keep aside.
- For the crostini:.
- Meanwhile, in a hot pan, add 1/4 cup olive oil and grill the bread in in the hot oil on both sides for about 30 seconds. Finish in the oven for 5 minutes to crisp them. Put aside.
- For the poached tomatoes:.
- Pour about 1 cup olive oil in a small stockpot. Heat the oil on medium and when hot, toss in the tomatoes. Remove when the tomato skin begins to crack, about 3 minutes. Remove the tomatoes, keeping the oil for another use.
- For the pancetta:.
- Place the slices on a baking sheet covered with parchment paper. Cover with another piece of parchment paper and cover with another baking sheet to ensure they stay flat. Cook the pancetta in the oven for 15 minutes, or until crispy.
- For the Swiss chard:.
- Add the butter to a hot pan. Add the Swiss chard and saute to heat through. Add the cooked lentils and heat gently on medium-low heat to warm through, then season with salt and pepper.
- To assemble:.
- Spread the roasted garlic and a generous dollop of goat cheese on each slice of bread and then place in the oven for a few minutes so that the cheese melts just slightly and the bread is warm.
- To prevent the bread from sliding, place a touch of goat cheese in the center of each plate. Place the warm bread on top, then top the bread with a couple of slices pancetta. Next, top with the Swiss chard-lentil mixture and a spoon of the red wine sauce. Add a drizzle of Vincotto and the poached tomatoes.
Nutrition Facts : Calories 738.3, Fat 46.8, SaturatedFat 6.9, Cholesterol 1.7, Sodium 248.9, Carbohydrate 55.9, Fiber 7.6, Sugar 14, Protein 12.3
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