Recipe: Perfect Red Lentil Spaghetti

Delicious, fresh and tasty.

Red Lentil Spaghetti. This spaghetti taste like "the real deal" (i.e. non-gluten-free pasta!) It looked like normal pasta too (once cooked!). I'm totally a fan and totally suggest you try some yourself! I felt a little funny about lentils in my spaghetti sauce but I need not have worried.

Red Lentil Spaghetti Red Lentil Spaghetti with Cauliflower Rosa Sauce Blistered Tomatoes, Arugula #GlutenFreeVegan This is THE pasta dish for everyone. Not only is it wholesome and delicious - it is gluten-free, vegan. DELICIOUS RED LENTIL FLAVOR: Red lentil pasta features a smooth, al dente texture, delicious red lentil flavor you and your family will love! You can Cook Red Lentil Spaghetti using 11 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Red Lentil Spaghetti

  1. It's 1/2 tbsp of olive oil.
  2. Lets Go Prepare 1/2 of yellow onion, chopped.
  3. It's 1 small of clove garlic, crushed.
  4. It's 1 tsp of Swiss vegetable bouillon powder.
  5. Lets Go Prepare 1/4 cup of red split lentils.
  6. What You needis 1 can of (400g/14 oz) chopped tomatoes.
  7. What You needis 1/4 tsp of dried mixed herbs/ dried Italian herbs.
  8. It's 1 of dried bay leaf.
  9. Lets Go Prepare 1/2 tbsp of concentrated tomato paste/ purée.
  10. It's 1 pinch of salt and black pepper.
  11. Lets Go Prepare 75 grams of 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. The lentil (Lens culinaris or Lens esculenta) is an edible legume.

Red Lentil Spaghetti step by step

  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..

It is an annual plant known for its lens-shaped seeds. As a food crop, the majority of world production comes from Canada and India. 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 (known as Masoor Dal in India) are a dark pinkish-red lentil that is small and cooks quickly. Look for these lentils in any Indian market or your local health food store.