VEGETARIAN LENTIL SPAGHETTI
Lentils can make a boring, vegetarian spaghetti dinner exciting again.
Provided by fjardt
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 50m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 328.7 calories, Carbohydrate 47.5 g, Fat 11.1 g, Fiber 9.9 g, Protein 11.9 g, SaturatedFat 1.6 g, Sodium 882.8 mg, Sugar 5.1 g
SPAGHETTI WITH VEGETARIAN LENTIL BOLOGNESE
Categories Vegetable
Number Of Ingredients 15
Steps:
- In a medium pot, combine the lentils with enough water to cover them. Season the water with salt. Bring to a boil and then lower to a simmer, cooking until lentils are tender, about 20-25 minutes. Drain and set aside. Meanwhile, in a large pot, heat the olive oil over medium heat. Stir in the carrots, onion, bell pepper, garlic, thyme, oregano, and salt and black pepper, to taste. Saute until veggies are tender, about 6-8 minutes. Mix in the tomato paste and saute for another 3-4 minutes, stirring constantly, until the tomato paste has dissolved. Add the red wine, scraping up any bits sticking to the bottom of the pot. Bring to a boil and then lower to a simmer, cooking for 3-4 minutes, until the liquid has reduced by half. Add the whole peeled tomatoes to the pot, crushing the whole tomatoes with your hands as you add them in. Bring to a boil and then lower to a simmer, cooking for 10-15 minutes, or until the tomatoes start to break down. Season to taste with salt and black pepper. Stir in the cooked lentils. Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti until tender, but still firm, stirring occasionally, about 8-10 minutes. Strain and toss with the sauce. Serve topped with parmesan cheese. http://joanne-eatswellwithothers.com/2014/12/spaghetti-vegetarian-lentil-bolognese.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+EatsWellWithOthers+%28Eats+Well+With+Others%29
VEGETARIAN SPAGHETTI AND LENTIL SAUCE
An easy stand by meal that the kids love. I usually double the recipe and pop it in the freezer for an instant meal when time is at a premium.
Provided by Tryntje
Categories Spaghetti
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cook onion and garlic in the oil for five minutes until onion is soft.
- Add lentils, chili, salt and pepper, and water.
- Simmer 30 minutes.
- Add stock, basil, oregano, tomatoes, tomato paste, and vinegar.
- Simmer uncovered approx one hour, stirring occasionally.
- Serve on spaghetti and sprinkle with cheese.
Nutrition Facts : Calories 436.5, Fat 14.8, SaturatedFat 2, Sodium 873, Carbohydrate 57.1, Fiber 25.3, Sugar 9.6, Protein 21.3
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