Vegan Cooking #8

november 16, 2018

I haven’t done a “Vegan Cooking” post in too long and initially I wanted to post this on my Instagram but decided I should do a quick post here instead. Sadly I only have photos of the end result (from two different times) and they don't do the dish justice but since it’s very good I’m posting the recipe anyways. So today’s dish is going to be my take on lentil “bolognese”. I used lentil pasta so this recipe is vegan and gluten free. It’s full of protein and very delicious.
Vegan Cooking Red Lentil Pasta with Red Lentil Sauce. Gluten free
Vegan Cooking Red Lentil Pasta with Red Lentil Sauce. Gluten free
 Lentil Pasta with Red Lentil Sauce

As always I don’t have specific measurements (sorry!) but you will need:
- red lentils (I used around 4 tablespoons for one person (soak them in water overnight or for at least a few hours),
- half an onion,
- 1-2 garlic,
- leeks,
- tomato sauce and/or fresh tomatoes,
- salt and black pepper to taste,
- a pinch of cumin, oregano, basil, turmeric, cayenne pepper, paprika.

How to:

1. Soak your lentils overnight or for at least a few hours. Then rinse them with water and leave them to the side.

2. Sauté onion, leeks and garlic.

3. Add lentils, water and tomato sauce. Lentils should be covered in liquid so that they can cook evenly, but don't overdo it. You can always add more liquid. I add more water and less tomato juice. Cook for about 15 minutes on low to medium heat.

4. Add seasonings and spices. Cook for about 5-10 minutes more, depends on the lentils. If you have too much liquid, remove the lid and amp up the heat. Taste and adjust.

5. While you’re waiting for the sauce to cook, boil water for pasta and cook by following instructions on the packaging.

5. Mix together and enjoy.

Let me know if you try this recipe & I hope you enjoyed it!

Much love,

Jana xx

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