Mediterranean Lentil And Pasta Recipes
PASTA WITH LENTILS
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
Time 40m
Number Of Ingredients 11
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
MEDITERRANEAN LENTIL CASSEROLE
Most of our friends are into healthy eating so I am always on the look out for something healthy but yummy as well. I got this recipe from Hello magazine. This dish is ideal for non meat- eaters, its easy to prepare and its packed with nutritious and flavourful vegetables.
Provided by Pinaygourmet 345142
Categories One Dish Meal
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large flameproof casserole dish, add the onion and cook over medium heat until softened. Stir in the chilli and garlic and cook for 1 minute, then add the sun-dried tomatoes,carrot and celery and cook for a further 2-3 minutes.
- Meanwhile, put the Puy lentils into a sieve and rinse under running cold water. Add to the pan with the stock and chopped tomatoes, cover with a lid and simmer for 20 minutes.
- Drain the chickpeas and add to the casserole, then cook for 5 more minutes or until the lentils are tender.
- Season the casserole with black pepper and serve in warmed bowls with a sprinkling of chopped fresh parsley.
Nutrition Facts : Calories 607.2, Fat 17.5, SaturatedFat 2.4, Sodium 1193.8, Carbohydrate 95.5, Fiber 23.7, Sugar 21.1, Protein 24.4
MEDITERRANEAN LENTIL SALAD
This is a delicious lentil salad, that keeps very well in the refrigerator.
Provided by Candice
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
- Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 16.2 g, Fat 7.1 g, Fiber 5.8 g, Protein 6 g, SaturatedFat 1 g, Sodium 452.8 mg, Sugar 3 g
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