Pasta With Sausage Red Onion And Lentils Recipes

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VEGAN LENTIL, KALE, AND RED ONION PASTA



Vegan Lentil, Kale, and Red Onion Pasta image

A simple, delicious, and versatile dish that is naturally vegan, but can be easily altered to accommodate both vegan and omnivorous eaters--excellent for family dinners and gathering where there will be people with a variety of food preferences.

Provided by girlandagun

Categories     Main Dish Recipes     Pasta

Time 55m

Yield 4

Number Of Ingredients 14

2 ½ cups vegetable broth
¾ cup dry lentils
½ teaspoon salt
1 bay leaf
¼ cup olive oil
1 large red onion, chopped
1 teaspoon chopped fresh thyme
½ teaspoon chopped fresh oregano
½ teaspoon salt
½ teaspoon black pepper
8 ounces vegan sausage, cut into 1/4 inch slices
1 bunch kale, stems removed and leaves coarsely chopped
1 (12 ounce) package rotini pasta
2 tablespoons nutritional yeast

Steps:

  • Bring the vegetable broth, lentils, 1/2 teaspoon of salt, and bay leaf to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and cook until the lentils are tender, about 20 minutes. Add additional broth if needed to keep the lentils moist. Discard the bay leaf once done.
  • As the lentils simmer, heat the olive oil in a skillet over medium-high heat. Stir in the onion, thyme, oregano, 1/2 teaspoon of salt, and pepper. Cook and stir for 1 minute, then add the sausage. Reduce the heat to medium-low, and cook until the onion has softened, about 10 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the kale and rotini pasta. Cook until the rotini is al dente, about 8 minutes. Remove some of the cooking water, and set aside. Drain the pasta, then return to the pot, and stir in the lentils, and onion mixture. Use the reserved cooking liquid to adjust the moistness of the dish to your liking. Sprinkle with nutritional yeast to serve.

Nutrition Facts : Calories 731.8 calories, Carbohydrate 111.8 g, Fat 16.5 g, Fiber 19.3 g, Protein 36.1 g, SaturatedFat 2.3 g, Sodium 1218.9 mg, Sugar 7.4 g

SAUSAGE & LENTIL ONE-POT



Sausage & lentil one-pot image

Pack of sausages in the fridge? Try them in this rich stew - it's made in just one pot, so you'll save on washing up too

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 45m

Number Of Ingredients 8

1 tbsp olive oil
400g pack sausage
1 onion, finely chopped
1 garlic clove, crushed
1 red pepper, sliced
250g lentil (we used puy lentils)
150ml vegetable stock
125ml red wine or extra stock

Steps:

  • Heat oil in a pan, cook the sausages until browned, then remove. Tip in remaining oil, onion, garlic and pepper, then cook, about 5 mins more until softened. Add lentils and sausages to the pan with the stock and wine, if using.
  • Bring up to the boil, then simmer for 20 mins until lentils have softened and sausages are cooked through. Serve with plenty of crusty bread.

Nutrition Facts : Calories 556 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 28 grams protein, Sodium 2.42 milligram of sodium

LENTIL AND PASTA STEW



Lentil and Pasta Stew image

Warm up with a big bowl of this stick-to-your-ribs stew that's chock-full of chopped smoked sausage, hearty veggies and tender lentils. It's terrific with oven-fresh baked bread. -Geraldine Saucier, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1/2 pound smoked kielbasa or Polish sausage, chopped
3 tablespoons olive oil
3 tablespoons butter
1 cup cubed peeled potatoes
3/4 cup sliced fresh carrots
1 celery rib, sliced
1 small onion, finely chopped
5 cups beef broth
1 cup dried lentils, rinsed
1 cup canned diced tomatoes
1 bay leaf
1 teaspoon coarsely ground pepper
1/4 teaspoon salt
1 cup uncooked ditalini or other small pasta
Shredded Romano cheese

Steps:

  • Brown kielbasa in oil and butter in a large skillet. Add the potatoes, carrots, celery and onion. Cook and stir for 3 minutes over medium heat. Transfer to a 4- or 5-qt. slow cooker. Stir in the broth, lentils, tomatoes, bay leaf, pepper and salt., Cover and cook on low for 8-10 hours or until lentils are tender. Cook pasta according to package directions; drain. Stir pasta into slow cooker. Discard bay leaf. Sprinkle servings with cheese.

Nutrition Facts : Calories 364 calories, Fat 18g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 1021mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 9g fiber), Protein 15g protein.

SPICY RED PASTA WITH LENTILS



Spicy Red Pasta with Lentils image

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

1/2 cup dry red lentils ((rinsed in cool water for 1 minute))
2 cups water
1 pinch sea salt
1 Tbsp olive oil
3 cloves garlic, minced ((3 cloves yield ~1 1/2 Tbsp))
1/4 cup carrots ((very finely diced))
1/4 cup diced tomatoes ((optional))
1 15-ounce can tomato sauce*
2 Tbsp tomato paste
1 pinch sea salt ((plus more to taste))
1/2 tsp red chili flakes ((divided))
1 Tbsp dried or fresh oregano
1 Tbsp dried or fresh basil
1-2 Tbsp sweetener of choice ((such as organic cane sugar or coconut sugar))
1 Tbsp vegan parmesan cheese
8 ounces gluten-free pasta

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 LENTILS



PASTA WITH LENTILS image

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

Categories     pasta     Soup

Time 40m

Number Of Ingredients 11

1 ¼ cup dried brown or green lentils, rinsed
1 ¼ cup short pasta shapes (ditalini, elbows, orecchiette, mezzi rigatoni...)
5 cups vegetable or chicken broth, plus more if needed
8 cherry tomatoes, cut into halves ((see notes)*)
1 Tbsp olive oil, plus more for drizzling
2 garlic cloves, minced
1 small-sized onion, diced
1 Tbsp tomato paste
1/4 tsp ground cumin
fine salt, to taste ()
1/8 tsp black pepper, plus more to taste

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

PASTA WITH LENTILS AND KALE



Pasta with Lentils and Kale image

Categories     Leafy Green     Onion     Pasta     Sauté     Vegetarian     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

1/2 cup French (small) green lentils
2 cups water
3/4 teaspoon salt
6 tablespoons extra-virgin olive oil
1 large onion, finely chopped (2 cups)
1/4 teaspoon black pepper
3/4 pound kale (preferably Tuscan; sometimes labeled "lacinato")
3/4 pound dried short pasta
Accompaniments: toasted bread-crumb topping and/or grated Parmigiano-Reggiano

Steps:

  • Simmer lentils in water (2 cups) with 1/4 teaspoon salt in a 1- to 1 1/2-quart saucepan, uncovered, adding more water if necessary to keep lentils barely covered, until tender but not falling apart, 20 to 25 minutes. Remove from heat and season with salt.
  • While lentils simmer, heat 1/4 cup oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with pepper and remaining 1/2 teaspoon salt, stirring, 1 minute. Reduce heat to low and cook, covered, stirring occasionally, until onions are soft and golden (stir more frequently toward end of cooking), about 20 minutes. Remove lid and increase heat to moderate, then cook, stirring frequently, until onion is golden brown, 5 to 10 minutes more.
  • While onion cooks, cut out and discard stems and center ribs from kale. Cook kale in a 6- to 8-quart pot of boiling salted water , uncovered, stirring occasionally, until just tender, 5 to 8 minutes. Transfer kale with tongs to a colander to drain, pressing lightly. Keep pot of water at a boil, covered.
  • Coarsely chop kale and add to onion along with lentils (including lentil-cooking liquid), then simmer, stirring, 1 minute. Season with salt and pepper.
  • Add pasta to kale-cooking liquid and boil, uncovered, until al dente. Reserve about 1 cup pasta-cooking liquid, then drain pasta in a colander. Add pasta to lentil mixture along with about 1/3 cup of pasta-cooking liquid (or enough to keep pasta moist) and cook over high heat, tossing, 1 minute. Season with salt and pepper and drizzle with remaining 2 tablespoons oil.

PASTA WITH SAUSAGE, RED ONION, AND LENTILS



Pasta with Sausage, Red Onion, and Lentils image

Categories     Onion     Pasta     Sauté     Parmesan     Sausage     Lentil     Red Wine     Fall     Bon Appétit

Yield Makes 6 first-course or 4 main-course servings

Number Of Ingredients 10

1/2 cup dried lentils
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped red onion
4 Italian sweet sausages (about 13 ounces), casings removed, crumbled
3/4 cup dry red wine
12 ounces small pasta (such as conchiglie or pennette)
3/4 cup (packed) grated pecorino Romano cheese (about 2 ounces)
3 tablespoons finely chopped fresh Italian parsley
Additional extra-virgin olive oil
Additional grated pecorino Romano cheese

Steps:

  • Cook lentils in small saucepan of boiling water until tender, stirring occasionally, about 20 minutes. Drain well; set aside.
  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sausage; sauté until sausage is light brown, about 8 minutes. Add wine and cook until almost all liquid evaporates, about 2 minutes. Stir in cooked lentils and cook until mixture is heated through, about 3 minutes. Season to taste with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well, reserving 1cup pasta cooking water. Return cooked pasta to pot. Add sausage-lentil mixture, 3/4 cup cheese, and parsley and toss to coat. Add enough reserved pasta cooking water to moisten. Season to taste with salt and pepper. Serve, passing additional olive oil and grated cheese.

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