Vegetarian Lentil Spaghetti Food

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.

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.

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.

MUSHROOM LENTIL SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat your oven to 375F. Place the two squash halves, cutside-down, into a large baking dish. Fill the baking dish with a 1/4" of water and poke holes in the rinds of the squash, using a fork.
• Once the oven is to temperature, bake for 30-40 minutes, or until the rind is soft.
• While the squash is baking, bring the vegetable broth to a boil in a small pot over high heat. Add the lentils in and return to a boil, then reduce heat to a simmer. Cover (make sure it doesn't overflow!) and cook for 20 minutes or until soft.
• In a large, non-stick saute pan, heat the onion and garlic over medium, until the onions begin to clear. You can add a tab of coconut oil to the pan for easier sauteing. Next, add the mushrooms to the pan and saute until soft, about 3-4 minutes.
• Blend the tofu and non-dairy milk together until very smooth. Add it to the saute pan along with the liquid aminos, sage, and thyme. Stir together and bring to a simmer. Adjust the heat to low-medium and fold in the chopped kale. Once the lentils are done cooking, stir them into the pan, as well.
• Turn off the stove and take the pan off of the heated burner. When the squash is cooked, take it out of the oven and adjust oven temperature to 350F.
• Wait 10 minutes before scraping the squash from the rind with a fork into a colander to let the excess liquid drip out. Add the squash to the saute pan and fold the mixture together. Season with salt and pepper to taste. Then place it in an 8" square casserole dish.
• Sprinkle the nutritional yeast and oats over the top and bake for 15-20 minutes. Serve warm!

GREEN LENTIL SPAGHETTI BOLOGNESE

Steps:

• In a large skillet or pan, heat some olive oil and saute your carrots, onion and peppers until soft.
• Add the mushrooms and continue to saute all of the vegetables until they are starting to brown, and the liquid from the mushrooms has mostly cooked off.
• Add the garlic and herbs and and cook for another minute until fragrant.
• Add the tomato paste and Worcestershire sauce. Mix into the vegetables, then pour in the wine and let the mixture bubble and reduce for a few minutes.
• Add the lentils and stir through.
• Add both cans of tomatoes. Bring to bubbling, and then simmer for about 30 minutes more.
• Cook your spaghetti according to package instruction.
• Serve. Spoon spaghetti into each bowl and top with a few ladles full of bolognese sauce.

CHEESY LENTIL PASTA

Steps:

• Add all of the ingredients except for the cheese to a large saucepan. Add a generous amount of water, and boil for around 15 minutes, until the pasta is soft and the lentils are starting to break down. Drain the water.
• Add the grated cheese and some salt and pepper to the pan, and turn the heat down low. Mix well to combine, until the cheese has fully melted. Best served immediately.

VEGAN LENTIL BOLOGNESE

Steps:

• Prepare a pot of salted boiling water for the pasta.
• Add the onion, garlic, celery and carrot cut into rough chunks and to the food processor. Pulse until the veggies are minced very finely.
• In a medium saucepan over medium heat add the olive oil, the minced veggies. Cook, stirring often, until the veggies are translucent, have reduced, and browned lightly. Add the oregano and chopped basil leaves, cook until the fragrance of the herbs comes out (about 1 minute). Add the tomato puree, can of diced tomato, lentils, balsamic vinegar, soy sauce, bay leaf and 1 cup of water. Mix and allow to simmer for about 10 minutes, stirring to avoid sticking at the bottom of the pan.
• Meanwhile, add the pasta to the salted boiling water pot and cook until al dente (8 minutes approx). Drain pasta.
• Season bolognese sauce with ½ tsp of salt and 1 tsp sugar. Mix and taste. Add more salt if necessary.
• Put the saucepan over medium heat and add walnuts and pasta. Cook and mix everything together until fully incorporated (2-4 minutes). The bolognese sauce should stick to the pasta (shouldn't be liquidy) and have a nice consistency.
• Serve lentil bolognese spaghetti and top with some vegetarian parmesan or nutritional yeast and basil leaves.

RED LENTIL PASTA WITH CREAMY TOMATO & PEPPER SAUCE

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.