Tag: lentils

The Goodness of a Bowl of Lentils in Pasta Form

I’m always on the lookout to try new ways to incorporate lentils in my diet. I LOVE lentils!

So, when I was grocery shopping last week you can imagine my delight when I came across a pasta made exclusively from 100% organic red lentils.

In thinking what to do with it, I decided to go with a saute of Swiss chard. I often add Swiss chard to lentil soup-  the flavors complement each other nicely.

Cooking this pasta was an experiment and I am very pleased with the results.And as a bonus, it’s a quick, easy meal to put together. Give it a try- I think you’ll be pleased as well.

Red Lentil Pasta with Wilted Chard

Ingredients:

½ pound (8 oz) red lentil pasta

3 TBS Extra Virgin Olive Oil

2 cloves garlic, chopped fine

1 bunch of Swiss chard, woody stems discarded and leaves chopped

Large pinch of red pepper flakes

2 TBS pine nuts, toasted

Salt and pepper to taste

 

Method:

In a large sauté pan, over low heat, cook the garlic in the olive oil for a minute or two.

Add the Swiss chard, the red pepper flakes, and salt and pepper to taste.

Cover and cook over medium heat until the Swiss chard is wilted. Remove the cover.

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Meanwhile, in a large pot of boiling salted water cook the red lentil pasta according to the package directions. Do not overcook.

Using a spider or sieve, add the pasta to the wilted chard.IMG_4046.JPG

Cook stirring for a minute or two until the flavors have blended. Add a little pasta water if necessary.

Serve, garnished with the pine nuts.

Makes 4 servings.

 

Cauliflower and Kale Soup with Lentils

Brrr….it’s cold outside! So- that means it’s soup time!

This soup is sooooo good for you- cruciferous vegetables, leafy greens and legumes- what more could you want? It’s the ultimate comfort food.

INGREDIENTS:

3 TBS olive oil

1 onion, diced

3 stalks of celery, diced

2 carrots, diced

1 TBS tomato paste

1 cup crushed tomatoes

1 cup lentils

4 quarts of vegetable broth- you know, the ones you’ve made using my technique 🙂 If you don’t have vegetable broth, use water and increase the crushed tomatoes to one 14oz can.

6 cups cauliflower florets

1 bunch kale, woody stems removed, and chopped

salt and pepper to taste

METHOD:

In a large soup pot, saute the onions, carrots and celery in the olive oil until soft.

Add the tomato paste and cook, stirring constantly for 2 minutes.

Add the crushed tomatoes and lentils and cook for another 2 minutes.img_3941

Add the broth, salt and pepper to taste . Please note the amount of salt is dependent on the sodium content of what vegetable broth you use. My homemade broth has not salt- so I use about 2-3 tsp of salt for this recipe.

Cover and cook over medium heat for 25 minutes.

Add the cauliflower and cook for 15 minutes.

Add the kale and cook uncovered for another 10 minutes or more until the vegetables and the lentils are soft.

Enjoy!!