1 cup dried lentils (brown or green), rinsed in a fine mesh sieve
1 (24) oz jar Marinara
6 cups Water
1 tsp Salt
1 lb Wide pasta noodles, such as pappardelle or tagliatelle
Parmesan cheese or vegan parmesan cheese, optional
In a large saucepan or braiser heat olive oil over medium heat. Add the carrots, celery and onions and sauté until tender, about 6 minutes.
Add the walnuts and lentils along with the salt, water and jar of marinara. Stir to combine.
Simmer on medium-low for 45 minutes stirring occasionally, until sauce thickens.
When the lentils have reached your desired tenderness, transfer 2 cups of the sauce to a blender or food processor. Blend until nearly smooth. Add the blended sauce back to the pan and stir to combine. Blending is an optional step, but it helps add a creaminess without the need to add cream.
Remove from heat, and serve over your favorite pasta —such as pappardelle or tagliatelle—and top with freshly grated or vegan parmesan cheese.
This delicious recipe and photos were created by TheModernProper.com, we simply shared it! Please check them out as they have so many great ideas!
650 ml vegetable stock (~ 2 1/2 cups), or 2 stock cubes made up in 650ml water
1 tbsp oil
1 small leek or 1/2 large leek, sliced
1 bell pepper, diced fairly small (I used orange)
5 medium mushrooms, diced fairly small
1 small courgette (zucchini), or 1/2 large courgette, diced fairly small
1 tsp smoked paprika
1/2 tsp cayenne pepper
90 g grated cheddar cheese (~ 1 cup)
Boil the lentils and rice for 15-20 minutes in the vegetable stock, stirring occasionally. You’ll need to stir constantly during the last 5 minutes or so, to ensure they don’t stick to the bottom of the pan. Once they’re cooked, don’t drain the water, but instead continue stirring over the heat until enough water has boiled off for the mixture to resemble porridge.
Meanwhile, heat the oil in a frying pan, and add the chopped leek, pepper, mushrooms and courgette. Cook over a medium heat for 5-10 minutes, stirring occasionally, until the vegetables are soft.
Heat the oven to 190°C (Gas Mark 5 / 375°F).
Combine the cooked lentils and vegetables in a large mixing bowl, and add the paprika, cayenne pepper, and plenty of black pepper. Mix well.
Transfer half of the mixture to a baking dish, and sprinkle over half of the grated cheese. Add the remaining lentil mixture, smooth out the top, and finish with the remaining cheese.
Bake for around 25-30 minutes, until the cheese topping is golden brown and crispy.
This delicious recipe and photos were created by EasyCheesyVegetarian.com, we simply shared it! Check them out for more great recipes!