Lentil Spaghetti Recipes

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.

LENTIL RAGU

Steps:

• Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy - splash in water if you need. Season.
• If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.

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.

VEGETARIAN LENTIL SPAGHETTI

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.

SICILIAN LENTIL PASTA SAUCE

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.

SPICY RED PASTA WITH LENTILS

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.

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.

HOW TO MAKE RED LENTIL PASTA

Steps:

• Pour the lentil flour out onto a clean, dry surface. Create a well in the center and add the eggs (or flax eggs) and olive oil.
• Mix/knead until you achieve a homogeneous dough. Be careful when dealing with the dough as it will be more fragile than pasta containing gluten.
• Form the dough into a ball and set aside for 10-15 minutes. This will make it easier to manage and cut.If you find that the dough is a little too crumbly then you can add some water. Add one tablespoon at a time, until it forms a dough.
• Once rested, divide the dough into smaller more manageable pieces. I usually cut it into 4-5 pieces.
• Roll each piece of dough into thin sheets and cut into your desired shape. I.e., pappardelle or thinner noodles, bows, etc. You can also use a pasta machine to create noodles, or a pasta press for shapes such as macaroni or penne, etc.Note: You can also use the pasta machine to roll out the dough. Begin by rolling it out with a rolling pin to fit through the widest setting of the pasta machine. Then feed it through the machine a few times, making it thinner until you achieve the correct thickness.
• To cut into tagliatelle/pappardelle by hand, simply take your rolled out dough (the length that you'd like your pasta noodles to be). Liberally flour it, and then roll it up. Use a sharp knife to then cut the dough into noodles as thin/wide as you'd like.
• Once you've cut the pasta shapes, make sure to sprinkle them with more flour (I use lentil flour) so they don't stick together.You can then cook the pasta immediately, store it in the fridge or freezer, or even dry the pasta (more on this in the storage section below).To cook the pasta, place it in a large pot of salted boiling water and cook for 5-6 minutes, stirring every 20-30 seconds to make sure the pasta doesn't stick together. Then serve with your choice of sauce.
• Store the fresh pasta in an airtight container in the fridge for 1-2 days, or freeze it for between 2-3 months.The pasta can also be dried - either at room temperature or with a dehydrator. There is debate around the shelf life of dried egg pasta, due to the risk of salmonella. To err on the side of caution, I keep my dried pasta in an airtight container in a cool location and use it within a month. You can also freeze the dried pasta for between 5-6 months.
• To dry the pasta: You can use pasta drying racks, a dehumidifier, or lay the pasta out on a large tray in a well-ventilated area.If you're making any type of noodle, then you can begin to dry them flat for 1-2 hours. Then, while the pasta is firm but still pliable, form it into loose nests of around a portion each.Depending on the climate and humidity, the drying time will vary. If you live in a very humid area, I probably wouldn't attempt to dry the pasta.

PASTA WITH LENTILS

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!

ONE POT LENTIL PASTA

Steps:

• In a large pot, combine all ingredients MINUS this basil. Stir to thoroughly combine.
• Once boiling, reduce heat and let simmer for 13-15 minutes. Dish is done when the pasta is tender to the bite. Watch the pasta carefully because you don't want to over cook it! Once done, take off of heat and let sit for a couple minutes to let the pasta absorb any remaining liquid.
• Stir in the chopped herbs and season with salt and pepper if needed. ENJOY!

LENTIL SPAGHETTI SAUCE

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.