Red Lentil Spaghetti
Red Lentil Spaghetti

Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, red lentil spaghetti. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

I felt a little funny about lentils in my spaghetti sauce but I need not have worried. This sauce is delicious and rich. Not only is it good the day you make it, but it is even better the next day after the.

Red Lentil Spaghetti is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Red Lentil Spaghetti is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have red lentil spaghetti using 11 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Red Lentil Spaghetti:
  1. Make ready 1/2 tbsp olive oil
  2. Make ready 1/2 yellow onion, chopped
  3. Make ready 1 small clove garlic, crushed
  4. Get 1 tsp Swiss vegetable bouillon powder
  5. Take 1/4 cup red split lentils
  6. Make ready 1 can (400g/14 oz) chopped tomatoes
  7. Prepare 1/4 tsp dried mixed herbs/ dried Italian herbs
  8. Make ready 1 dried bay leaf
  9. Take 1/2 tbsp concentrated tomato paste/ purée
  10. Prepare 1 pinch salt and black pepper
  11. Get 75 grams dry wholewheat spaghetti

Finely grated parmesan cheese and green salad, to serve. This article contains affiliate links, which means we may earn a small amount of money if a reader clicks through and makes a purchase. All our articles and reviews are. Lentils can make a boring, vegetarian spaghetti dinner exciting again.

Instructions to make Red Lentil Spaghetti:
  1. Heat the oil in a medium skillet on medium heat
  2. Add the onion and soften
  3. Add garlic and bouillon powder and stir for a minute
  4. Add the lentils and tomatoes along with a canful of water (use the empty tomato can)
  5. Put in the herbs, bay leaf and tomato paste
  6. Bring up to the boil, then turn heat down and simmer for 25-30 minutes, until reduced and thickened
  7. Meanwhile boil water with salt and cook the spaghetti for 10 minutes
  8. Season the sauce with salt and pepper to taste (I like plenty of black pepper)
  9. Either drain the spaghetti and add into the skillet, or use a pasta scoop to take it straight out of the water and into the skillet
  10. Get the spaghetti mixed in well with the sauce, then serve.

Stir in coriander, cumin, lentils and broth. Bring to a boil, reduce heat to low and simmer, covered, until lentils are tender and soupy. Another non-traditional pasta cropping up on supermarket shelves, this is made not from legumes, but konjac flour (which does not rival beans, peas or lentils for. Red lentils, their less-famous cousins, are worth getting to know. Their main claim to fame: speed.

So that’s going to wrap this up with this exceptional food red lentil spaghetti recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!