HEARTY LENTIL SPAGHETTI
"You won't miss any meat in this spaghetti sauce," writes Marie Bender of Henderson, Nevada. Packed full of lentils and Italian flavors, this sauce is thick, hearty and zesty.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 362 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 764mg sodium, Carbohydrate 65g carbohydrate (12g sugars, Fiber 14g fiber), Protein 19g protein.
HEARTY SPAGHETTI WITH LENTILS & MARINARA
This wholesome dinner features hearty lentils, marinara sauce and spaghetti. This vegetarian dinner is easy to make, affordable and delicious! Recipe yields 4 servings.
Provided by Cookie and Kate
Categories Entree
Time 35m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 355 calories, Sugar 8.5 g, Sodium 861.2 mg, Fat 3.9 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 66 g, Fiber 10 g, Protein 13.8 g, Cholesterol 2.6 mg
SICILIAN LENTIL PASTA SAUCE
This is a very nice, thick sauce. It has a meat taste, without the meat. Nice and hearty, great with a crusty bread on a cold, Fall day.
Provided by Jill
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 1h40m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 145 calories, Carbohydrate 25.5 g, Fat 1.8 g, Fiber 9.7 g, Protein 8.9 g, SaturatedFat 0.3 g, Sodium 466.1 mg, Sugar 7.5 g
SPICY RED PASTA WITH LENTILS
Simple, 30-minute spicy red pasta sauce with red lentils for added protein and fiber. Serve over gluten-free pasta for a delicious and hearty plant-based meal!
Provided by Minimalist Baker
Categories Entree
Time 30m
Number Of Ingredients 16
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.
Nutrition Facts : ServingSize 1 serving, Calories 778 kcal, Carbohydrate 138.6 g, Protein 33.3 g, Fat 11.3 g, SaturatedFat 2.2 g, Sodium 1100 mg, Fiber 30.9 g, Sugar 20.8 g
PASTA WITH LENTIL SAUCE AND FETA (VEGETARIAN)
My friend Chris brought this over for dinner when I had my second baby. We all loved it. She also added some fresh green beans, which were not part of the original recipe. From ABC's Delicious Magazine, 2004.
Provided by Gingernut
Categories Lentil
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion, carrot and celery in oil over low heat until softened (about 5 minutes).
- Add remaining ingredients, except lentils, beans, and pasta. Bring to a boil and season with salt and pepper. Turn the heat to low and let simmer for 10 minutes.
- Add the lentils and beans and cook for an additional 5 minutes.
- Meanwhile, cook the pasta as directed. Drain and divide pasta between bowls, top with sauce and sprinkle with feta.
Nutrition Facts : Calories 886.8, Fat 15.1, SaturatedFat 5.2, Cholesterol 22.2, Sodium 785.3, Carbohydrate 145.6, Fiber 38.2, Sugar 14.8, Protein 43.7
PASTA WITH LENTIL SOUP SAUCE
Canned lentil soup as sauce for pasta -- simple and tasty.
Provided by JUSTIN MAGARAM
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 20m
Yield 8
Number Of Ingredients 3
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.
Nutrition Facts : Calories 276.9 calories, Carbohydrate 53 g, Fat 1.7 g, Fiber 4.9 g, Protein 11.6 g, SaturatedFat 0.3 g, Sodium 246.8 mg, Sugar 1.5 g
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
SPAGHETTI WITH LENTILS, TOMATO AND FENNEL
There are many recipes for pasta with lentils, a multitude of which are thick and stewlike, more lentil than pasta. This one emphasizes the pasta. The hearty lentil topping is a bit like a Bolognese ragù, and the addition of fennel - seeds, bulb and chopped green fronds - gives it surprising brightness and zest. For even more flavor, add some of your stored-away Parmesan rinds to the sauce. (Carnivores can add a little chopped anchovy or Italian fennel sausage.)
Provided by David Tanis
Categories beans, pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Rinse lentils. Put them in a saucepan and cover with water by 1 inch. Toss in Parmesan rind, if using. Add a good pinch of salt and place over high heat. Bring to a boil, then reduce heat to a simmer and cook until soft, about 30 minutes. Drain lentils and reserve cooking water.
- As lentils cook, put 3 tablespoons oil in a skillet over medium-high heat. When oil is wavy, add diced onion and fennel, and season with salt and pepper. Add fennel seeds and red-pepper flakes. Cook, stirring, until softened and slightly caramelized, about 10 minutes.
- Add garlic, passata and 2 or 3 tablespoons finely chopped fennel fronds. Stir to combine and add drained lentils. Turn heat to medium and simmer for 10 minutes or so, until somewhat thickened. Taste and correct seasoning, then cook for 5 minutes more, so the flavors meld. Add lentil cooking water as necessary to keep everything saucy.
- As sauce cooks, set a large pot of salted water to boil. Cook the spaghetti until al dente. Divide among individual bowls and ladle sauce over each serving. Top with shavings of ricotta salata and more chopped fennel fronds. Drizzle with a little extra-virgin olive oil, if desired.
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
LENTIL SPAGHETTI SAUCE
A delicious low-fat vegetarian (if not using beef broth) pasta sauce. From the Dietitians of Canada.
Provided by Julesong
Categories Sauces
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
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.
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