Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, red lentil spaghetti. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Red Lentil Spaghetti is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Red Lentil Spaghetti is something which I’ve loved my entire life. They’re fine and they look wonderful.
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.
To begin with this particular recipe, we have to first prepare a few components. You can cook red lentil spaghetti using 11 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Red Lentil Spaghetti:
- Prepare 1/2 tbsp olive oil
- Get 1/2 yellow onion, chopped
- Prepare 1 small clove garlic, crushed
- Prepare 1 tsp Swiss vegetable bouillon powder
- Prepare 1/4 cup red split lentils
- Prepare 1 can (400g/14 oz) chopped tomatoes
- Prepare 1/4 tsp dried mixed herbs/ dried Italian herbs
- Prepare 1 dried bay leaf
- Get 1/2 tbsp concentrated tomato paste/ purée
- Get 1 pinch salt and black pepper
- Take 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:
- Heat the oil in a medium skillet on medium heat
- Add the onion and soften
- Add garlic and bouillon powder and stir for a minute
- Add the lentils and tomatoes along with a canful of water (use the empty tomato can)
- Put in the herbs, bay leaf and tomato paste
- Bring up to the boil, then turn heat down and simmer for 25-30 minutes, until reduced and thickened
- Meanwhile boil water with salt and cook the spaghetti for 10 minutes
- Season the sauce with salt and pepper to taste (I like plenty of black pepper)
- 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
- 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 is going to wrap this up for this exceptional food red lentil spaghetti recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
