5 Lentil Pasta Dishes Really Worth Trying Tonight


Lentils Are AMAZING & Why You Should Eat Them!

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Make your own Lentil Pasta | Vegan Fitness Recipe

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Deliciously Ella | Vegan Lentil Bolognese

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Creamy ONE-POT pastas ��

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Pulse Pasta Red Lentils Spirals Amatriciana | Everyday Gourmet S8 E22

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The post 5 Lentil Pasta Dishes Worth Trying Tonight appeared first on Under Armour. (via MyFitnessPal Blog) Prev Article Next Article. Related Posts. Puff, puff, pass that cash. Doral Editor September 18, 2017.

What The Buzz Behind Functional Training Is About. Doral Editor September 1. Here are some of the best lentil recipes to try, including hearty lentil soups, stews, curries, and more. and even pasta dishes. this flavorful slow-cooker dish is full of flavor and 100%. 16 oz pkg brown rice pasta, or other whole grain pasta; 1/4 cup veggie broth ; 1 medium onion, chopped ; 2 15 oz cans fire roasted tomatoes, or ripe tomatoes, chopped ; 8-12 basil leaves, shredded ; 1 pkg Trader Joe’s steamed lentils, or 2-1/2 cups cooked lentils (1 cup dry) 1 tsp liquid aminos, or soy sauce, (Terri tweek). Barilla Penne, Red Lentil Pasta, 8.8 Ounce (Pack of 10), Red Lentil Penne Plant Based Protein Pasta | Naturally Gluten Free Pasta | Veggie Pasta | Vegan Pasta 4.3 out of 5.

The lentil pasta also holds up well in casseroles and other baked dishes. Modern Table Lentil pasta does taste great. I think the reason my crew liked the pasta is. 20 Incredible Lentil Recipes Nicole Doster Updated: Jun.

21, 2018 Whether you buy ’em red, green, brown or black, these hearty lentil recipes make the most of those itty-bitty pulses. 5 cups water. 3/4 cup lentils.

2 large cloves garlic, crushed. 3 tablespoons extra virgin olive oil. 1 cup chopped canned plum tomatoes, with some juice. Lentils offer earthy flavor and a hearty, Bolognese-like texture.

I use French green or plain brown lentils, which retain their shape better than red or yellow lentils. Just combine marinara and lentils with whole-grain pasta. Ta da! You’ve successfully lightened-up a traditionally carb-heavy pasta dish into a well-balanced, fiber-rich dinner. Being a lentil lover, and of course a pasta lover as well, I was pretty excited to try these red lentil pastas out.

If you guys have yet to try red lentil pasta, I am highly recommending it (no, this is not a sponsored post). It’s heartier than traditional past. Meanwhile, preheat the oven to 350 degrees Fahrenheit and bring a large pot of salted water to boil.

Cook the pasta just until al dente, according to package directions. Drain and return the pasta to the pot. Add the lentils to the pasta.

Add ½.

List of related literature:

FLUFF the quinoa and add the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

4 Add the cooked quinoa or rice to the pan and mix well with the fennel and mushrooms.

“Acid Reflux Diet & Cookbook For Dummies” by Patricia Raymond, Michelle Beaver
from Acid Reflux Diet & Cookbook For Dummies
by Patricia Raymond, Michelle Beaver
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Add the lentils, the sauteed onion, the remaining 9 tablespoons of oil, the barley, dry soup mix, sesame seeds, cumin seeds, paprika, celery, garlic, and crushed bouillon cubes to the beans in the cooker; stir to combine.

“Not Your Mother's Slow Cooker Cookbook” by Beth Hensperger, Julie Kaufmann
from Not Your Mother’s Slow Cooker Cookbook
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2004

Add the beans, kale, and pasta; cook until pasta is al dente and kale is tender, about 10 minutes.

“What Can I Bring?: Southern Food for Any Occasion Life Serves Up” by Elizabeth Heiskell
from What Can I Bring?: Southern Food for Any Occasion Life Serves Up
by Elizabeth Heiskell
Oxmoor House, Incorporated, 2017

LEFTOVERS: Use leftovers to make White Bean and Chard Gratin: Scrape the leftovers into a lightly oiled baking dish, sprinkle with bread crumbs and Parmesan, and drizzle on 1 or 2 tablespoons olive oil.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

With a slotted spoon, transfer the cooked onions and garlic to the lentil mixture; stir in the spinach, cumin, coriander, lemon juice, a bit of salt and pepper, and 1 cup water.

“Cooking with the Bible: Biblical Food, Feasts, and Lore” by Anthony F. Chiffolo, Rayner W. Hesse
from Cooking with the Bible: Biblical Food, Feasts, and Lore
by Anthony F. Chiffolo, Rayner W. Hesse
Greenwood Press, 2006

5 Add the chopped herbs and serve with brown rice or wholemeal noodles tossed in sunflower oil and freshly milled pepper.

“Food Preparation and Cooking: Cookery units. Student guide”
from Food Preparation and Cooking: Cookery units. Student guide
Stanley Thornes, 1996

WHY THIS RECIPE WORKS: For a spinach-based dish that was more satisfying than a side, we turned to convenient and tender baby spinach and added hearty chickpeas and an aromatic yogurt sauce.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

SERVES LENTIL SOUP Qt) INGREDIENTS DIRECTIONS 1 pound steamed lentils* Combine lentils, chicken breast and chicken 1 pound cooked, diced broth and start simmering.

“The Virgin Diet: Drop 7 Foods, Lose 7 Pounds, Just 7 Days” by JJ Virgin
from The Virgin Diet: Drop 7 Foods, Lose 7 Pounds, Just 7 Days
by JJ Virgin
Harlequin, 2012

Add the lentils, lower the heat to medium-low and simmer until they are tender, 35 to 45 minutes.

“The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating” by Jack Bishop, Ann Stratton
from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating
by Jack Bishop, Ann Stratton
HMH Books, 1997

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I always make your tomato lentil pasta and it tastes amazing! I am using red lentils and adding not cherry tomatoes but normal tomatoes. It’s such a comforting and filling recipe.

  • Game changers tipp: wash your lentils! I didn’t do this for years, but then they are not so easy on your stomach. You don’t even need a special kitchen tool. Just but then in a bowl with water and theb put the water away. The lentils won’t float

  • Tried the creamy mushroom pasta and it was heavenly! Made it for my family and they all absolutely loved it and for me personally it’s the best pasta I have ever eaten! Thank you so much for sharing this recipe with us!

  • I’m doing the 21 day vegan challenge, and the mushroom pasta was the first purely plant based meal I think I’ve ever intentionally cooked. A brilliant start. Five stars.

  • Great recipe! I suggest you soak the lentils for at least 4 hours so you cut down cooking time and for the lentiles to be healthier. Your videos are pieces of art! ��

  • Dirty lentil joke for you my guy,
    What’s the difference between a lentil and a chickpea.
    I wouldn’t pay $100 for a lentil on my face.

  • You don’t have to cut vertically, just try it..,you will become the same cubes..(the onion is naturally sliced vertically) Thank me later ;D

    Edith for the walnuts you can easily use a mortar, it took me 3 minutes to get them “ready”

  • I made the first one, creamy mushroom pasta. Substituted red chili flakes for the red chili, add regular onion on top of the shallots, chicken broth for vegetable broth, I did not have the vegetable cubes and it turned out delicious <3 thank you so much for sharing.

  • I made today the first pasta with mushrooms, I did skip some ingredients ( sundry tomatoes, little green vagetable cubes and nutri. yeast) and it came up so tasty �� I am so proud of me hehe, thanks for this beautiful and easy recipe ��
    This is my first meal this year that actually did taste absolutely amazing ��

  • I don’t have the other flours, I tried only a few days ago with lentil flour and I got too sticky (the dough sticks to the work surface).

  • This is really impressive Francesca! I’m really grateful for this vlogmas! It’s so inspiring that you’re uploading new, delicious recipes practically everyday this month!�� Thank you, loved this girl!

  • finally thanks God (it is ancient food ) congratulations people all arround the world, finally we have something which is not claimed to be an American invention like the other billions of claims!!!

  • Just made this recipe tonight and it’s a banger!����I have to do vegan meal prep in order not to be tempted by dairy, since I’m the only vegan in the house. So happy that dead flesh is no longer appealing to me.

  • I really enjoy your video:) Can’t wait to your app also.
    Thank you for creating such beautiful and useful content and being an inspiration, Ella <3

  • If you need to cook lentils you can watch some indian cooking sources as we are one of the largest producer and consumer of lentils aka Dal.
    sorry bro did not want to ruin your video by advertising indian food but if it helps people than i guess you wont mind and the information you gave is incredible your video is great too.
    Just for the people who would like to eat lentils.

  • How did I not find your page earlier?? Thank you so much for these amazing recipes!! My hubby and I recently got married and I made one of your moong dal recipes last night! He is also Indian and loved it!!!

  • Omg that calorie count ��! Okay so I used to swear by 1200 calories when I was keto and it made me lose the weight. Now I’m up to 1500 a day but vegan but it’s been hard keeping the calories down AND getting enough protein from beans and other carbs. Definitely going to incorporate a cup of lentils everyday in some way

  • As an Italian I gave to say that i wasn’t that excited to try cooking pasta like this but today I made the first recipe and I absolutely loved it!! Don’t knock it until you try guys ��

  • I make a lentil soup/stew! I add two medium sized chopped tomatoes, half an onion sliced, smash one garlic clove and add it to the soup. Add whatever veggies you want. Sometimes I add some 99/1 ground turkey for a bite. Lentils have helped me stay on my diet �� they’re so good but sometimes I can’t stop farting after ��

  • I have no idea how I ended up on this video (random YouTube recommend), but since I’ve been on a mostly-bean diet, and have spent the last month slowly educating myself about switching my vegetarian diet to predominantly vegan, this was right up my alley. Thanks for sharing! I love your enthusiasm.:)

  • HI! Loving your videos. What brand of high quality balsamic vinegar do you recommend. I usually just buy what’s on sale or the store brand generic ones. Do tell what you are using in the video:) Thanks!

  • Amazing recipe. Ive just made the rose pasta, definitely won some points with my vegan partner XD. Just one tip, try to use Spanish tomate frito. Makes a huge difference!

  • Anyone know where to find nutritional yeast and oyster mushrooms in the US?
    Also, I only see nutritional yeast sold in “flakes.” Is it supposed to be flakes?

  • Lentils has its pros but at the end of the day but they are a carb and have pretty much the same sideffects as any carb, high glucose and if you do not believe me, test yourself before eating them and after an hour, not saying you shouldnt never eat them, but do it in moderation

  • Made kale, pasta, red lentils first time after watching your vid. Was delicious and will now be a regualr part of my diet. Thanks!

  • I´ve just made this pasta….and…it´s soo delicious, really!Ella, you are absolutely my favourite inspiration. Excellent job, thank you.

  • Just a suggestion, do you want to get a battery operated under shelf light that you stick to the cabinet or range hood or the backsplash so you can use it when filming stuff on the stove?

  • Would like to cook this great pasta!))) But unfortunately don`t understand about stock cube ((( what kind of stock cube do you use? Something like Maggi? But I don`t like Maggi stock cube(