ONE POT LENTIL PASTA Recipe | Easy Vegetarian and Vegan Meals
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- Опубликовано: 2 мар 2024
- One Pot Lentil Pasta Recipe | Easy Vegetarian and Vegan Meals. This one pot lentil recipe is perfect for vegan and vegetarian meals and meal prep. This high protein and nutrient rich pasta recipe made with lentils is a complete healthy meal. Add this easy vegetarian lentil pasta recipe to your plant based lunch or dinner menu. A perfect lentil recipe for your busy week. Check out my other vegetarian and vegan recipes!
💬 Let me know in the comments if you enjoyed my healthy vegan pasta recipe.
▶️ LENTIL PASTA RECIPE INGREDIENTS: (4 to 5 servings)
1 cup / 200g Brown Lentils (soaked for 8 hour or overnight)
3 Tablespoon Olive Oil
200g / 1+1/2 cup Onion - chopped
150g / 1 cup Celery - chopped in small pieces
150g / 1 cup Carrots - chopped in small pieces
150g / 1 cup Red Pepper - chopped in small pieces
1+1/2 Tablespoon Garlic - finely chopped
1/2 Teaspoon Dry Oregano
1/2 Teaspoon Dry Thyme
1/2 Teaspoon Dry Rosemary
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Salt to taste (I have added total 1+1/2 Teaspoon Pink Himalayan Salt to this dish)
3 cups / 700ml Water
2 cups / 475ml Passata / Tomato Puree
3 cups / 700ml Vegetable Broth / Stock (LOW SODIUM)
200g / 1+1/2 cup Dry Ditalini Pasta
25g / 1/2 cup Parsley - finely chopped
Ground Black Pepper to taste (I added 1/2 Teaspoon)
OPTIONAL - Lemon Juice to taste (I added 1/2 Tablespoon of lemon juice)
(NOTE: Lemon juice is optional - taste the pasta first and ADD ONLY IF NEEDED)
👉 GARLIC OIL TEMPERING:
1+1/2 Tablespoon Olive Oil
1 Tablespoon Chopped Garlic
1/4 to 1/2 Teaspoon Chili Flakes
▶️ METHOD:
Soak the brown lentils for 8 to 10 hours or overnight. Once soaked rinse it well, strain and set it aside.
Heat a large pot. Add onion, carrot, celery, red bell pepper, 1/4 tsp salt and fry on medium heat until the vegetables are lightly browned. Adding salt will help release water from the vegetables and help it cook faster so please don't skip this step. The goal is to slightly brown the veggies as it will add a lot of flavour to the dish. It takes about 7 minutes. Now add the chopped garlic, dry oregano, thyme, rosemary , cayenne, and fry for another 1 to 2 minutes or until fragrant. Add the soaked brown lentils, 1/2 tsp salt and water. Mix well, cover the lid and bring to a vigorous boil. Once it starts boiling, reduce the heat to medium-low and cook for about 20 to 25 minutes or until the lentils are soft but still holds it's shape.
Once the lentils are cooked, add the passata/tomato puree, vegetable broth and mix. Cover and bring to a boil. Now add the dry ditalini pasta and salt to taste. Cover the lid and cook for about 3 minutes. Then uncover and cook for another 1 to 2 minutes. Turn off the heat. Undercook the pasta by 5 minutes because it will continue to cook in the hot liquid even after turn off the heat. Add the parsley, black pepper, lemon juice (optional) and mix well. Lemon juice is optional - taste the pasta first and add only if needed.
👉 ✅ PLEASE NOTE: WE ARE UNDER COOKING THE PASTA BY 5 MINUTES BECAUSE THE PASTA WILL CONTINUE TO COOK AND SOAK UP THE HOT LIQUID EVEN AFTER TURNING OFF THE HEAT.
For garlic oil tempering: Add the garlic and olive oil to a small pan and fry on medium to medium-low heat for a few seconds. Add the chili flakes and fry until the garlic JUST STARTS to brown. IMMEDIATELY REMOVE FROM HEAT AND ADD IT TO THE COOKED PASTA. Mix well and serve hot with a green side salad.
▶️ IMPORTANT TIPS:
👉 How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
👉 Adding salt while frying the onion and vegetables will help it cook faster it's an important step so please do not skip it
👉 UNDER COOK THE PASTA BY 5 MINUTES BECAUSE THE PASTA WILL CONTINUE TO COOK AND SOAK UP THE HOT LIQUID even after turn off the heat
👉 LEMON JUICE IS OPTIONAL - taste the pasta first and add only if needed
👉 Every stove is different so adjust/regulate the heat and cooking time accordingly
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Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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*****
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Hello Friends! There’s a detailed written recipe for you in the description box of this video. As always, I love to hear from you guys! Let me know if you try this recipe 😊
Is this Kushari?
It’s not really ‘one pot’…
I believe you mean 'cook' rather than 'soak' in your first note under the recipe - ie, you know the lentils are cooked if they yield to your thumbnail, not soaked. Looks like an amazing recipe, just a bit different than my standard veg or ministrone -- trying it tomorrow!
Where is the description box?
Deliciozo!
Chop fresh spinach and put on the bottom of the bowl and spoon the soup over it. The heat from the soup will wilt the spinach. Yum!
I put chopped kale in mine near the end of cooking and let it wilt in the soup … it’s great.
This is like a movie... it's amazing camera work. And sounds. Wow.
I love her videos. Relaxing and inspiring.
Love it and love the music 🎵🎵
I absolutely love the food you cooking. Frugal, light, not to oily. Thank you for sharing the video.
I bought so many lentils last week and was looking for ideas so thanks!
Sounds good! Would love to hear how it goes 😊
Looks delicious and healthy. I like the lentil to pasta ratio. It looks like it would work in my diabetic diet.
Hi my friend 🤗 I'm going out to do yard/garden cleanup, prepping today. Finally a decent day for! 🌞
I'll be going to the store tomorrow to get what I need for this recipe. I know it will turn out great. I can taste it through the screen!!
I did make your Roasted eggplant and beans from last weeks. I loved it ❤ Thank you! Hope all is well! Your videos should win an Award, for their Beauty as well!!!
Thank you Gina! Hope you enjoyed the sunshine. So awesome to hear that you prepared the roasted eggplant and beans.
Lovely recipe. I also love the iron pot. But it's too heavy for me. 😢 I'm a stroke survivor. But I'm so thankful for life and great food. Thanks for sharing.
Oh wow beautiful recipe! I think that the garlic tadka at the end must have elevated the flavours to the next level! Thank you! ❤
Yes it did! 😊
This is perfect for us, especially now as we are going to have an extraordinarily busy week and I have all the ingredients on hand. It looks absolutely delicious and I know I'll be making this often. The leftovers will make nutritious, filling lunches for us on our busy days ahead.
Thank you so much. We enjoy all your creations but sometimes one hits that's just perfect timing, like this one.
Thank you! So glad to hear that 😊
Amazing. Thank you so much and happy spring to you, Ms. Impromptu.
Thank you and a happy spring to you too 😊
Looks amazing. Bet it tastes even better.
Wow! Nice sharing video
Gonna try this week. Thank you for the recipe, looks gorgeous.
Thanks! Would love to hear how it goes 😊
Awesome! Never thought of lentils with pasta.
Looks delicious. You always cook with love. Take care and happy spring 💐
Happy spring to you too!
Love this recipe! I’m going make it tomorrow. Can’t wait 😊❤ I will be using red lentils instead.
This is super healthy colourful and looks so delicious😋
That looks amazing. You have the best ideas on how to pair ingredients 😊
Thank you! ♥️
I can’t wait to try this. Your video presentation is second to none. I would love it you could use Israeli couscous in an upcoming video. Looking forward to your next event.
Thank you! Will do 😊
Thank you! I saved this recipe!
Excellent recipe, congrats!
It looks scrumptious ❤
This looks delicious! 😋
I got the recipe! thank you for putting it in the description. Love your work
My pleasure 😊
Looks delicious! ❤
Thank you! 😊
Looks great!
Great recipe!!!😍😍
Wonderful! Thank you
Looks delicious! I'm making this tomorrow. Thank you, I enjoy watching your videos, thank you again
So glad you enjoyed the video! Would love to hear how it goes 😊
These recipe videos are the best. And the food is amazing.
Thank you! 😊
Looks delicious.
Delicious!!! Superb! I just made it and had a big bowl of it as well as my granddaughter. We both loved it!
So awesome to hear that! Thank you ♥
Looks so delicious I have to try
Thanks
Another beautiful video!
Thank you! 😊
Thank you🎉
Most welcome! 😊
This looks amazing, thank you. I love your videos and the music. 😊🇬🇧
Thank you! 😊
Thank you so much for your wonderful recipes. Greetings New Zealand
My pleasure 😊
This was so good and easy to prepare.
Nice Vegan Stew. Very versatille!
👍👍Oh Lord God Jesus, I just Find this Video, Thank you so much , Love ❤️ this Channel, Very Healthy and Helpfull ,now I can cook easily, because there is Receipe and All the Ingredients Already Write it down ,Very Simple. thank you 🙏🏼 Very much Dear 🌷💐
So glad to hear that! Thanks 😊
Magnifique comme toujours Sylvie 😊
Thank you Sylvie! ❤️
I made this tonight and it's delicious! The garlic chili oil is 🔥! I love your videos!
So awesome to hear that! Thank you 😊
Looks delicious. Great video!
Thank you! 😊
I haven't tried cooking lentils with pasta.I should try this one..Thanks!
Thanks! Would love to hear how it goes 😊
Presentation is awesome
Great pasta...
Amazing pasta recipe. BTW, I like the way you show changing the flame from High to low.😊
Thank you! 😊
Beautiful colors, 🤩 thanks for sharing…
Thank you! 😊
It's a very solid basic recipe that can be used with any kind of beans and vegetables. I cook a lot of meals like this and use what ever I have at hand. I don't soak my lentils, though. What is the reason you soak your lentils?
I soak mine, after washing them. Makes them cook faster and aids in easy digestion for those with issues.
I second that! 😊
Beautiful video. Ive enjoyed watching it so much, I'm cooking this recipe at this moment. 😋
Thank you! Hope it went well 😊
So delicious and healthy ❤
Ooh looks lovely 😘
Thank you! 😊
Beautiful video and delicious recipe. So easy to make too.
As usual, thanks for sharing and thanks for leaving the written instructions in the description. That really helps! Have a great day 😊⚘
You’re most welcome Karen! Would love to hear your feedback if you try this 😊
@@FoodImpromptu loved it!
@@karengroh6256 So awesome to hear that! Thanks for the feedback - it keeps me on track 😊
Thanks for sharing 💯💖💖😋
Most welcome! 😊
Merci beaucoup pour le partage de cette incroyable recette🤩👍👍💛
Oh my gosh can’t wait to try this!
Thanks! Would love to hear how it goes 😊
looks amazing and I know I can just use differnt pasta shape, but I really want to find that cute little pasta now
Sounds good! Would love to hear how it goes 😊
Your recipe is very good. God bless you
Thank you so much! 😊
great recipe! 😍❤
Looks delicious 😀
Thank you! 😊
This sounds delicious. Lovely video. Can red lentils replace the brown? (I hope so-i only like the red )
Cooking is like Love.
It should be entered into with utter abandon or not at all 💖
Have forgotten who said this 🤣
Delicious ❤
Ciao, this is very delicious, i like to share your Video at Facebook, many greetings from brunswick in germany and please stay safe 🙃
Beautiful presentation for a great recipe❤❤❤❤❤
Thank you! 😊
Hi excellent recipe it’s looks to be delicious and healthy meal. 🙏 Thxs from India / Bharat 🇮🇳
The dish looks delicious:)
Thank you! 😊
Absolutely exquisite ❤❤
Thank you! 😊
Yummmmmmmm❤
Masterfully Done!
Thank you! 😊
Oh yeah. It's on the list.
Thanks! Would love to hear how it goes 😊
Terrific recipe. Where can I find the transcript for this to copy thank you.
There’s a written recipe in the description box of this video :)
Your lentil pasta recipe is a culinary masterpiece, brimming with flavor and health benefits. Let's immortalize it in a cookbook and showcase your culinary genius in a cookbook together. Your recipes deserve to be shared widely! :)
Wow… kind of a dal chaunk tempering at the end. Very nice. Looks great.
Thank you! 😊
Thank you ❤
Most welcome! 😊
It's pasta e fagioli, only with lentils! Yummy.
Look good ❤
Thanks for sharing
Most welcome! 😊
Looks yummie and reasonably easy for those struggling with health challenges. Is the pasta wheat? What is your lovely pot made out of and where did U get it? Is it healthier than stainless steel? Thank U.
Verygood
Thank you
Most welcome! 😊
if everyone would like comment subscribe and share to their social media I bet this channel would blow up. I will try these recipes. I've been food insecure and going to food banks and have too much stuff in my house so I'm going to eat through it before I start buying any food.
Do you have a recipe for vegetable broth? 😁
Might be funny but I never did that, and you use that a lot in your recipes.
Hi, I'll jump in here and give one version I use, if you (and FI) don't mind.
2 large onions, 6 large carrots (peeled or scrubbed), 6 ribs celery, fresh parsley (stems and all, stem area about the size of your pinkie finger), 1 teaspoon whole peppercorns, salt to taste. Garlic if you like it.
Chop veg coarsely. Now you have options-you can use the veg raw, lightly saute in oil until tender or lightly coat in oil (or not) and roast in a 325 degree oven until soft. Place everything in a large stockpot, add 8 cups cold water, bring to a simmer and let it cook, covered, for about an hour. Cool, filter and store. It keeps about 3-4 days and is easily frozen.
There are as many versions as there are cooks and most cooks have more than one way to do it so this is just a start.
Notes-sauteed and roasted veg gives a deeper flavor. You can also mix roasted and raw. Salt at the end if you use it. If you don't it will taste unsalted and thus a bit bland but that's OK, the flavor will be there and it will come out in the final dish. You can add other herbs like thyme but if you're starting out make it as generic as possible so your broth is good for any dish and doesn't clash with the other flavors.
Once you get a handle on what you like, save veg scraps in the freezer and use those either in addition to fresh or all on their own if you have enough. Scrub carrots and then peel when you cook with carrots and save the peelings. This is also perfect if you get wilting carrots/celery or onions that start to sprout. Toss them in the freezer until you have enough.
I include the clean onion skins as well. You can also add parsnip if you have it on hand, it adds some sweetness.
The only items I don't add are cabbage/broccoli family and a lot of strong herbs like rosemary to keep it neutral tasting.
Sometimes I leave the lid off and let it concentrate to save room in the freezer and mark the container 'x2' so I know.
Hope this helps.
@@dianeladico1769 That is a very detailed recipe, thank you, Diane.
@@Sia388 My pleasure, Happy Cooking!
@dianeladico1769 Sounds really good! Thanks for sharing 😊
Subscribed :)
Between the fifty pound Staub pot (the lid must weigh 15 pounds), and the lemon squeezer, I’m surprised you don’t have super built up arms!
Lovely recipe, by the way.
😄
Looks great what kind of pot is that
@FoodImpromptu What if I forgot to soak the lentils overnight and just want to pressure cook the lentils in an instant-pot ? Could you please let me know of modifid steps for this variation ?
Beautifully prepared and presented video. I will be making this but without the unnecessary oil and fat. Water sauté works just as effectively. Thank you.
Nice🎉🎉🎉🎉🎉🎉your new subscriber 🎉🎉
Thank you! Would it be possible to incorporate white wine in this? I've seen another RUclipsr do that with lentils. FYI, never heard of Dilatini pasta but it looks so cute lol
Ditalini pasta does look cute 😀 You could do white wine if you want. Let me know how it goes.
❤
Wonderful representation of dal khichdi using pasta and Italian seasonings 😊
If I use canned lentils, should I add the liquid too? Thx!
Nice🎉🎉🎉🎉🎉your new subscriber 🎉🎉🎉🎉🎉😊
❤❤💕💕👍🏻👍🏻
Supeeerrr multumesc
Most welcome! 😊
Is there a way to print your recipes?
First time I've seen someone make a Tarka for a dish that isn't Indian or Bangladeshi, interesting, I'll have to try it
It is but tasty if not delicious