Tag: Lentil

Lentil Rotini with Garlicky Kale and Goat Cheese Sauce

Post sponsored by Barilla. See below for more details.

Before spring starts to show, I wanted to share one last cozy pasta meal. This lentil rotini pasta features easy garlicky kale, a no-cook goat cheese sauce, and Barilla Red Lentil Rotini. The spirals in the rotini are perfect for soaking up that saucy-goodness!

All the Greens

When it comes to greens, I’m constantly swapping different ones in and out of recipes. One of the reasons I love recipes like this is because it’s forgiving. Happen to have chard or collards on hand? Those would work just as well.

I’ve also been known to make a similar pasta and add roasted cauliflower, broccoli, and/or sweet potatoes as a replacement or in addition to the greens.

Goat Cheese: love it or leave it

I love goat cheese and I’m not shy about my love. However, I know that it’s not everyone’s favorite cheese. This pasta can work well with any softer-type cheese. Cream cheese or farmers cheese would work as well.

Vegan? Yes!

Never fear, vegan friends. You can easily make this vegan. I like to use my favorite cashew cream or sunflower cream with a little bit of onion powder, garlic powder, and nutritional yeast in place of the goat cheese sauce.

Barilla’s Red Lentil Rotini Pasta

When I was writing my cookbook on grinding flour, one of the biggest surprises came when working with red lentil flour. It’s such a good, protein-solid flour. Because of this, I’m not surprised to see this great, one-ingredient Red Lentil Rotini from Barilla. You can find this and all the other varieties of the new Barilla legume pastas on Amazon.

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Lentil Rotini with Garlicky Kale and Goat Cheese Sauce


Ingredients

Pasta

4 ounces red lentil rotini

Kale

1 tablespoons ghee

3 cups shredded kale

1 garlic clove, minced

Sauce

4 ounces soft goat cheese, at room temperature

1/4 cup whole milk

1/2 cup shredded Parmesan

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Crushed red pepper, optional


Instructions

  • Heat a large skillet over medium-low heat. Add the ghee followed by the kale. Let cool, stirring occasionally, until the kale is starting to wilt. Stir in the minced garlic and a pinch of salt. Let cook for another minute or two, until the garlic is golden and the kale has softened.
  • To make the pasta, bring a pot of salted water to a boil. Add the Chickpea Casarecce and cook until al dente, 7 to 8 minutes. Drain and return the pasta back to the pot.
  • Finally, in a blender, combine the goat cheese, milk, parmesan, salt, and pepper. Puree until smooth, adding a splash more milk if needed to thin the sauce.
  • Combine the kale with the pasta and the goat cheese sauce. Toss until well combined and serve, with a sprinkle of crushed red pepper, while still warm.

Notes

Leftover pasta will need a little more liquid as it reheats- the sauce really soaks up into the pasta.

Disclosure: This recipe was created in partnership with Barilla. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.

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Green Lentil Soup with Curried Brown Butter

One of my favorite cold-weather soups – green lentils (or split peas), topped with a curried brown butter drizzle, and pan-fried paneer cubes. Some of you might recognize it from Super Natural Every Day.
Green Lentil Soup with Curried Brown Butter

It’s a soup I revisit often, and these photos are outtakes of it that ran in an early issue of Kinfolk magazine. I did a short little essay about winter (volume two!), and it ran alongside with some pictures Wayne and I contributed. 

Green Lentil Soup with Curried Brown Butter

Here’s the deal. The magic here is the curried brown butter drizzle. Don’t skip it. Also, a good chunk of hearty sourdough really elevates the whole experience. Or! Some good naan or paratha.

Green Lentil Soup with Curried Brown Butter

You can certainly explore a vegan version though. You could infuse some olive oil or coconut oil with spices, and brown some tofu in place of paneer. A different beast, but also really good. Not brown butter good on the flavor front, but still good. 😉Green Lentil Soup with Curried Brown Butter

I also want to note there are some great variation ideas down in the comments. 

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Black Olive Red Lentil Pasta

Overhead, close-up photograph of red lentil pasta, cheese, and black olives.

Post sponsored by Barilla. See below for more details.

When it comes to vegetarian pasta dishes, it can feel a bit harder to get protein into the meals. I typically opt for making a side salad loaded with chickpeas and occasionally I’ll make a version of lentil Bolognese. However, sometimes I just want a simple, 20-minute dinner that doesn’t take any fuss. Enter this black olive lentil pasta using at Barilla Red Lentil Penne.

Alliums

I love shallots, but I know they can be a bit of a pain when it comes to mincing. Swap out shallots for minced garlic or minced onion. If you want to make this during the spring, this is also an opportune time to use green garlic.

Overhead photograph of red lentil pasta with olives and a box of barilla pasta.

Olive varieties

I typically reach for kalamata, primarily because we pick up olives from the olive bar quite frequently. However, using black or green olives would work as well. We keep a couple cans on hand for quick meals, and this would definitely be one of those quick meals!

Barilla Red Lentil Penne

Up to now, I’ve showcased the chickpea pasta from Barilla, but I’m also excited to share their red lentil version. This beautiful pasta is made from just red lentils and one serving has 13g of protein. When cooking vegetarian, it can be a puzzle to get enough protein into your day and I love when I can use ingredients like lentils in unexpected ways. You can find all varieties on Amazon.

Make it Vegan

One of the best things about this pasta: it’s easy to make vegan. While I love the parmesan in this recipe, you could easily leave it off. Or, try your hand at some vegan parmesan. I love using this mix that has hemp and nutritional yeast- it’s such a great nutty flavor.

Side-angle photograph of red lentil pasta with black olives and parmesan.

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Overhead, close-up photograph of red lentil pasta, cheese, and black olives.

Black Olive Red Lentil Pasta


Ingredients

4 ounces Barilla Red Lentil Penne

¼ cup olive oil

cup minced shallots

¼ teaspoon sea salt

¾ cup sliced kalamata olives

2 tablespoons minced rosemary

½ cup grated vegetarian parmesan, for serving


Instructions

  • Cook pasta according to the instruction on the package, making sure to not overcook the pasta. Drain, reserving a ½ cup or so of pasta water, and make the olive oil mixture.
  • Heat a medium pan over medium heat. Add the olive oil, followed by the shallots and a pinch of salt. Cook until the shallots are tender, 6 to 8 minutes. Stir in the olives and cook for another few minutes until the olives are warm.
  • Finally, stir in the rosemary and cooked pasta. Cook for just a minute, to bring everything together. Turn off the heat and add the parmesan. Stir, taste, and adjust the levels of salt/parmesan as desired. If it’s looking like the olive oil hasn’t coated the pasta, add a splash or two of the reserved pasta water.

Keywords: red lentil pasta

Disclosure: This recipe was created in partnership with Barilla. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.

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The Best Coconut Red Lentil Soup

Let’s talk through the story of my favorite lentil soup. Years ago, two of my neighbors hosted a soup party. It was an inspiring affair – big pots of simmering soups and stews, house full of chatty, friendly people. Part of what I liked was the simple premise. The hosts (David & Holly) made a number of soups, guests were asked to arrive with their drink of choice and one thing to share – salad, appetizer, or something sweet.
Coconut Red Lentil Soup

The Best Soup:

One of the vegetarian soups was a beautiful shade of yellow-orange. It was a light-bodied, curry-spiced coconut broth thickened with cooked red lentils and structured with yellow split peas. It appeared to be a beautiful take on lentil soup. When I asked Holly to tell me about it, she mentioned it was based on an Ayurvedic dal recipe in the Esalen Cookbook, a favorite of hers.

She happened to have an extra copy of the Esalen book, and sent me home with my belly full, a new cookbook tucked under my arm, and a few suggestions related to the soup. I still make this soup regularly, love it (so much!), and thought it might be fun to revisit it today in video form – enjoy! I’ve also included some notes related to adapting this soup to the Instant Pot.

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Coconut Red Lentil Soup

Other things worth noting related to this soup – the slivered green onions sauteed in butter or coconut oil. The golden raisins that plump up with curry broth. Back notes of ginger. Depth from a good dollop of tomato paste. It all comes together in one amazing bowl of restorative, lentil soup goodness.

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