How To Make Red Lentil Pasta (+ Egg-Free Option)
With only three ingredients and a straightforward procedure, you can make tasty, high-protein, high fiber, gluten-free red lentil pasta in no time at all. Furthermore, this recipe may be made egg-free, resulting in a fantastic vegan lentil pasta dish! Even though I feel like I’ve stated it on every single previous article that I’ve done, you’d be surprised at how simple it is to create handmade pasta from scratch! After posting All-Natural Homemade Rainbow Pasta and Vegan Pasta (among other pasta recipes), I decided I’d try my hand at making red lentil pasta, which is a gluten-free alternative to traditional wheat pasta.
It is extremely simple (and cost-effective) to create red lentil flour at home, which allows you to make this pasta at home, which is both cost-effective and tasty for a lunch or supper.
However, in addition to being a fantastic choice for those who have gluten intolerance, they are also typically higher in nutrients and health advantages than a conventional, traditional pasta.
Even though the flavor of the flour is nutty and lentil-like, it integrates nicely into a tasty pasta and goes well with any sauce.
Top Tips To Dealing With Gluten-Free Pasta
With only three ingredients and a straightforward procedure, you can make delicious red lentil pasta that is high in protein and fiber and free of gluten. Aside from that, this dish may be prepared eggless, resulting in delectable vegan lentil pasta! You wouldn’t believe how simple it is to make handmade pasta, which I’m sure I’ve mentioned in every single previous article that I’ve published. After posting All-Natural Homemade Rainbow Pasta and Vegan Pasta (among other pasta recipes), I decided I’d try my hand at making red lentil pasta, which is a gluten-free pasta alternative.
It is extremely simple (and cost-effective) to create red lentil flour at home, which allows you to make this pasta at home, which is both cost-effective and tasty as a lunch or supper dish!
Not only is it a terrific alternative for people who have gluten intolerance, but it is also often higher in nutrients and health advantages when compared to a conventional, traditional pasta.
Because of its nutty and lentil-like flavor, the flour combines beautifully into a tasty pasta and complements any sauce.
- With only three ingredients and a straightforward procedure, you can make tasty, high-protein, high fiber, gluten-free red lentil pasta in minutes. Furthermore, this dish may be made egg-free, resulting in a great vegan lentil pasta. You wouldn’t believe how easy it is to make handmade pasta, which I’m sure I’ve mentioned in every single previous article that I’ve published. After posting All-Natural Homemade Rainbow Pasta and Vegan Pasta (among other pasta recipes), I decided I’d try my hand at making red lentil pasta, which is a gluten-free alternative to traditional pasta. There are only three ingredients in this gluten-free red lentil pasta: gluten-free lentil flour, eggs (or flax eggs), and olive oil. Make your own red lentil flour at home, which is extremely simple (and cost-effective) to do, then use it to make this wonderful pasta for lunch or dinner. Legume pasta has seen a significant growth in popularity over the last decade or so, and for good reason. Not only is it a terrific alternative for people who have gluten intolerance, but it is also often higher in nutrients and health advantages when compared to a conventional, traditional pasta. Red lentils are not only high in protein, but they’re also high in fiber, various vitamins, minerals, and antioxidants, and they’re also high in beneficial plant components and antioxidants, which makes them a fantastic addition to any diet (read more of the benefits in mylentil flourpost). While the flour has a nutty and lentil-like flavor, it combines nicely into a tasty pasta and is complementary to any sauce.
How To Make Lentil Pasta
- With only three ingredients and a straightforward procedure, you can make delicious, high-protein, high-fiber gluten-free red lentil pasta in minutes. Additionally, this dish can be made egg-free, resulting in excellent vegan lentil pasta! Even though I feel like I’ve mentioned it on every single previous article that I’ve written, you wouldn’t believe how simple it is to make handmade pasta! After posting All-Natural Homemade Rainbow Pasta and Vegan Pasta (among other pasta recipes), I decided I’d try my hand at making red lentil pasta, which is a gluten-free alternative to regular pasta. This gluten-free red lentil pasta is made with only three ingredients: gluten-free lentil flour, eggs (or flax eggs), and olive oil. Homemade red lentil flour is insanely simple (and cost-effective) to prepare at home, which means that this pasta is equally cost-effective and a delightful way to have a lunch or dinner. Legume pasta has seen a significant growth in popularity over the last decade or so, and with good cause. Not only is it a terrific alternative for those who have gluten intolerance, but it is also often higher in nutrients and health advantages when compared to a conventional, traditional pasta. Red lentils are not only high in protein, but they’re also high in fiber, various vitamins, minerals, and antioxidants, and even high in beneficial plant components and antioxidants (read more of the benefits in mylentil flourpost). While the flour has a nutty and lentil-like flavor, it combines nicely into a tasty pasta and goes well with any sauce.
It is optional to add a teaspoon of xanthan gum to make the dough somewhat more malleable, in order to compensate for the lack of gluten.
The Step-By-Step Instructions
To begin, spread the lentil flour out on a clean, dry surface and set aside. Make a well in the center and add the eggs (or flax eggs) and olive oil. Stir until fully combined. Mix and knead the dough until it is smooth and uniform. When working with the dough, exercise caution because it will be more delicate than pasta that has gluten. Form the dough into a ball and place it in the refrigerator for 10-15 minutes to chill. Manageability and cutting will be improved as a result of this. It is okay if the dough is a bit too crumbly at this point; simply add some additional water.
Step 2: Shape/Chop your homemade pasta
Following a brief resting period, cut the dough into smaller, more manageable pieces. I normally chop it into 5-6 pieces to make it more manageable. Roll each piece of dough into thin sheets and cut each sheet into the appropriate shape using a sharp knife. For example, pappardelle or thinner noodles, bows, and so on. You may also make noodles, macaroni, penne, and other pasta shapes with a pasta machine or press. Please keep in mind that you may alternatively use a pasta machine to roll out the dough.
Once you have the desired thickness, run it through the machine a couple more times to thin it down some more until you have it.
Roll it up after liberally coating it with flour.
Step 3: Store or cook the lentil pasta
As soon as you’ve finished cutting the pasta shapes, be sure to sprinkle them with more flour (I prefer using lentil flour) to prevent them from sticking together. You may then cook the pasta right away, keep it in the refrigerator or freezer, or even dry the pasta before cooking it again (more on this in the storage section below). Cook for 5-6 minutes, stirring every 20-30 seconds, to ensure that the pasta does not clump together while cooking in a big pot of salted boiling water. After that, you may serve it with your favorite sauce.
How To Serve
This lentil pasta pairs well with any of the typical pasta sauces you’d make for your family. Here are a few of my favorite ways to serve a certain dish.
- Pesto Alle Genovese (Genovese Basil Pesto), delicious vegan basil pesto (with pistachios), and Carrot Leaf Pesto (a waste reduction pesto recipe) are all examples of pesto recipes. A simple vegan mushroom sauce, a simple roasted red pepper sauce, an easy and delectable Marinara sauce recipe, a simple vegan bechamel pasta bake, and more are all available.
How To Make-AheadStore
Homemade pasta is excellent for keeping, whether it is fresh or dried. Fresh pasta may be stored in an airtight container in the refrigerator for 1-2 days, or it can be frozen for up to 2-3 months. It is also possible to dry the pasta – either at room temperature or in a dehydrator – if desired. Because of the possibility of salmonella contamination, there is some disagreement over the shelf life of dried egg pasta. Keeping it in an airtight container in a cool area and using it within a month allows me to err on the side of caution.
The pasta can be dried using pasta drying racks, a dehydrator, or by spreading the pasta out on a big tray and placing it in a well-ventilated place.
Then, while the pasta is still firm yet malleable, mold it into loose nests, each containing approximately one part. The drying time will differ depending on the environment and humidity. If you live in a particularly humid climate, I wouldn’t recommend attempting to dry the pasta.
If you make this red lentil pasta dish, please share your views and questions with me in the comments section below. I’d also like it if you could rate the recipe and send me pictures of your recreations using the hashtag @AlphaFoodie.
- 9 ounces red lentil flour (plus a little extra for dusting)
- 2 eggs or flax eggs
- 1 tablespoon olive oil
Step 1: Prepare the red lentil pasta dough
- Pour the lentil flour onto a clean, dry surface and mix thoroughly. To make a well in the center, break in the eggs (or flax eggs) and drizzle in the olive oil
- Mix and knead the dough until it is smooth and uniform. When working with the dough, exercise caution because it will be more delicate than pasta that has gluten. Form the dough into a ball and place it in the refrigerator for 10-15 minutes to chill. Manageability and cutting will be improved as a result of this. If you notice that the dough is a bit too crumbly, you may moisten it with a little water. Add one tablespoon at a time, stirring constantly, until the dough comes together
Step 2: Shape/Chop your homemade pasta
- After the dough has rested, split it into smaller pieces that are easier to handle. I normally cut it into four or five pieces. Roll each piece of dough into thin sheets and cut each sheet into the appropriate shape using a sharp knife. For example, pappardelle or thinner noodles, bows, and so on. If you want to make noodles, you may use a pasta machine, or if you want to make forms like macaroni or penne, you can use a pasta press. Please keep in mind that you may alternatively use a pasta machine to roll out the dough. Roll it out with a rolling pin until it is large enough to pass through the widest setting on your pasta machine. Afterwards, put it through the machine a few times, each time making it thinner, until you reach the desired thickness
- Hand-cutting tagliatelle/pappardelle is as simple as taking your flattened out dough (the length that you’d like your pasta noodles to be) and cutting it into thin strips. Roll it up after liberally coating it with flour. Use a sharp knife to cut the dough into noodles of any thickness or width that you choose
Step 3: Store or cook the lentil pasta
- As soon as you’ve finished cutting the pasta shapes, be sure to sprinkle them with more flour (I prefer using lentil flour) to prevent them from sticking together. You may then cook the pasta right away, keep it in the refrigerator or freezer, or even dry the pasta before cooking it again (more on this in the storage section below). Cook for 5-6 minutes, stirring every 20-30 seconds, to ensure that the pasta does not clump together while cooking in a big pot of salted boiling water. After that, you may serve it with whichever sauce you choose.
How To Make AheadStore
- To avoid the pasta shapes sticking together after you’ve cut them, sprinkle them with more flour (I use lentil flour) before baking them. This allows you to cook the pasta right away, keep it in the refrigerator or freezer, and even dry the pasta (more on this in the storage section below). To cook the pasta, place it in a big pot of salted boiling water and cook for 5-6 minutes, stirring every 20-30 seconds to ensure that the pasta does not clump together throughout the process. Serve with a sauce of your choosing after that.
Check out this blog article for some great advice on how to prepare gluten-free spaghetti! One serving has 575 calories, 77 grams of carbohydrates, 38 grams of protein, 13 grams of fat, three grams of saturated fat, one gram of trans fat, 164 milligrams of cholesterol, 70 milligrams of sodium, 1279 milligrams of potassium, 39 grams of fiber, three grams of sugar, 287 international units of vitamin A, six milligrams of vitamin C, and ten milligrams of iron.
Homemade Lentil Pasta [Vegan, Gluten-Free, Grain-Free]
11 months have elapsed since
Homemade Lentil Pasta
11 months have elapsed since Homemade grain-free spaghetti is no longer just a pipe dream; it is now a practical possibility. This lentil spaghetti is really simple to make, and the results are unrivaled in terms of flavor. A modest plate will suffice to satisfy your hunger thanks to the high protein, high fiber, and satisfying nature of this dish. It has a robust texture that complements the creamy, yet refreshing spinach pesto nicely.
Homemade Lentil Pasta
- 1 tablespoon extra virgin olive oil
- 10.58 ounces lentil flour (made from about 4 cups dry lentils)
- 1/2 cup plus 2 1/2 teaspoons water
- 1 tablespoon extra virgin olive oil season with salt to taste
For the Pesto:
- 3.5 ounces spinach (about 1/2 cup)
- 10 raw cashews
- 1 onion
- More olive oil as required 1 1/2-inch piece ginger root
- 1 lemon’s zest
- 1/8 cup walnuts or hazelnuts
- 10 basil leaves
- 1 1/2-inch piece ginger root
- Make the lentil flour first by pounding dry lentils in a food processor until they have a fine texture, then set it aside. Place the lentil flour on a baking sheet lined with parchment paper and bake at 90°F for 3 hours, or until the lentil flour is dry and crumbly. Cashews should be soaked for an hour. Using a coarse chop, chop the walnuts or hazelnuts. Combine the lentil flour with the water, oil, and salt, and set it aside for 30 minutes to rest covered. Using a rolling pin, lay out the pasta dough into thin sheets to finish the dish. Cut the dough into small rectangles and set aside to dry. Steam the spinach for 30 seconds until it has wilted. Allow it cool before squeezing out any extra moisture and blending it with cashews (drained), salt, basil, olive oil, and ginger root. Cook the onion in a small amount of olive oil and salt in a skillet until translucent. Boil the pasta for 5 minutes in salted water, drain, and combine with the pesto, onion, lemon zest, and an additional sprinkling of hazelnuts and walnuts
- Serve immediately.
Serving Size (in ounces): 610 calories | 89 grams of carbohydrates | 19 grams of fat | 34 grams of protein | 51 milligrams of sodium | 5 grams of sugar gCalculation does not include substances that are labeled “as required.” Please keep in mind that the information provided is based on readily available components and preparation. It should not be construed as a substitute for the advice of a licensed professional nutritionist. Desktop users will see nothing; mobile users will see everything.
About The Author
See My Recipes for further information. I work as a vegan chef and freelance food photographer, and I have worked with a variety of businesses, publications, and internet portals. As a result, I am certain that an ethical attitude at the table is required, one that respects all forms of life as well as the environment and its resources. Furthermore, I believe that being conscious of what we consume is critical in order to make decisions that are respectful of humans, animals, and the environment.
Homemade Pasta (When There’s No Pasta in the Pantry)
During quarantine, a common dialogue would go something like this: “Let’s have spaghetti, even though we don’t have pasta!” Crazy? Certainly not, but need does make one more cunning! We are able to make the seemingly impossible feasible. Pasta without the use of pasta. That is correct, you are correct. You might believe it’s impossible, but it isn’t. Let us begin with the fundamentals. Pasta is something that can be produced at home! We can also make a “pasta” meal out of other components, which is a nice change of pace.
Making homemade pasta: just water, flour and salt
Because the pasta we eat every day is so simple to make – it’s just semolina flour and water – why not experiment with making it at home? The only difference between your version and the ready-made version is that yours will not be dry. For handmade pasta that is both fresh and tasty. Ingredients: 14 ounces semolina flour, 2 cups warm water, and 1 teaspoon salt are the ingredients.
Make a fountain of flour and salt on a pastry board by squeezing the ingredients together. Slowly pour in the lukewarm water while mixing constantly until you have a smooth pasta dough. Make your own shapes with orecchiette, strascinati, tagliatelle, fusilli, and other variations.
Homemade lentil pasta
Pasta made from legumes is now available in all stores, in a variety of shapes and flavors: lentil pasta, chickpea pasta, bean and pea pasta, to name a few. Even though they have various colors and flavors, the consistency is similar to that of durum wheat pasta. However, have you ever attempted to make it from scratch? To create lentil pasta, you must first produce lentil flour, which can be found here. Most likely, you have a bag of dry lentils in your cupboard that has been sitting there since New Year’s Eve, waiting to be used.
The recipe for lentil flour
The lentils should be rinsed well under running water before being placed on clean cloths to dry for approximately 12 hours. Preheat the oven to 300°F and toast them for around 10 minutes. Toss them in the food processor or coffee grinder (if you have one) and pulse them until they are the finest grain possible. Let them cool completely before blending them in the food processor or coffee grinder. Blend them again after straining them to remove any remaining lentils. The same method may be used with dried peas or dry chickpeas.
How to make homemade lentil pasta
200 g of lentil flour should be weighed, along with a teaspoon of salt. Create a fountain and place two eggs in it. Make sure to work the dough well with your hands until it is a compact dough. Wrap the dough in plastic wrap and let it aside in a cold location for approximately 30 minutes. Make the shapes of pasta that you desire using your hands. The cooking time is fairly short; the lentil pasta will be done in a matter of minutes after starting. When served with a veggie ragù, lentil pasta is also delicious with tuna and onions.
If you haven’t already, you’ve most likely heard of them. If you haven’t, you should. Carrot and zucchini noodles come particularly handy when you’re short on time. To make vegetable spaghetti, simply use the magical tool to form noodles and cook them only briefly in a skillet (since they are veggies, not pasta) until they are soft and cooked through. Season with salt and pepper to taste.
Zucchini and carrot spaghetti with pesto and cherry tomatoes
To begin, peel the carrots and thoroughly wash the zucchini. Remove the ends and puree the veggies to make spaghetti in a food processor. Cook for a couple of minutes in a pan with a drizzle of oil, or just long enough to make everything mushy and slippery like spaghetti. Cut tomatoes and pine nuts are added to the dish after the pesto has been mildly diluted with hot water. You may alternatively confit the tomatoes by baking them in the oven with salt, oregano, and a touch of brown sugar until they are soft and juicy.
Leek noodles, on the other hand, are even simpler to prepare. There are no special tools required; only two fresh leeks will suffice.
Your leeks should be cut into slices and sautéed in a skillet with butter until they are soft. With dairy items, the leek pairs particularly well, so you can serve it with a light béchamel sauce, a fondue, or even just a sprinkling of grated Parmigiano Reggiano cheese.
Hearty Spaghetti with Lentils & Marinara Sauce
Keep in mind that my new marinara sauce recipe was posted earlier this week? I simply had to provide a recipe for one of my favorite fast lunches to go along with it. Having kept this simple combination to myself for the previous few years, it’s past time to bring it to the attention of the general public. It’s here: marinara sauce with lentils on top. I understand that it may seem strange at first. But, let me tell you, the mix of marinara and lentils is just amazing. Possibly you’ve previously come across it in mylentil baked ziti recipe.
- Lentils have an earthy taste and a meaty, Bolognese-like texture that make them a great addition to any dish.
- Simply combine marinara, lentils, and whole-grain pasta in a large mixing bowl.
- The conventional carb-heavy pasta meal has been transformed into a well-balanced, fiber-rich dinner thanks to your efforts.
- All three components are really simple to assemble.
- When you’re hungry, you need to take shortcuts, and if thick pasta spares you from ordering a pizza, that’s a win.
- Did I mention that it is also reasonably priced?
- You can’t go wrong with this one.
- Thank you.
Hearty Spaghetti with LentilsMarinara
- Preparation time: 10 minutes
- Cooking time: 25 minutes
- Total time: 35 minutes
- Yield: 4 servings 1 x The dish falls under the category of entree
- The cooking method is stovetop
- And the cuisine is Italian.
Hearty lentils, marinara sauce, and spaghetti are the foundation of this nutritious meal. This vegetarian supper is simple to prepare, reasonably priced, and tasty! This recipe makes 4 servings. Scale
- Hearty lentils, marinara sauce, and spaghetti are the foundation of this nutritious supper. Simple to prepare, inexpensive, and tasty, this vegetarian supper is a must try! 4 servings may be made using this recipe. Scale
Everything else is a bonus.
- 2-cups marinara sauce
- 8-ounces whole-grain pasta (or 12-ounces, if you want your pasta a little less saucy than mine)
- And a pinch of salt and pepper. Garnishes that are optional: grated Parmesan, vegan Parmesan, and/or fresh basil, chopped
- To prepare the lentils, first pick through them to remove any debris (I once bit into a tiny rock when picking through the lentils), and then rinse them in a fine-mesh sieve. In a small saucepan, mix the lentils, bay leaf, garlic, salt, and broth
- Cook over medium heat until the lentils are tender. Stir constantly over medium-high heat until the mixture comes to a soft simmer, then turn the heat down to maintain a gently simmer. Reduce the heat to low and simmer until the lentils are cooked through and soft, which may take anywhere from 20 to 35 minutes, depending on how old and what kind of lentils you are using. Prepare a large saucepan of salted water by bringing it to a boil and draining the lentils, discarding the bay leaf and garlic, and setting the pot aside, unattended Cook the pasta until it is al dente, following the recommendations on the packaging. Drain the pasta, then return it to the saucepan and set it aside. Stir the marinara into the lentils and cook them together over medium heat until the lentils are hot. Pour heated marinara over the pasta in bowls and top with lentils. Garnish with Parmesan and/or fresh basil, if desired, and serve immediately. Warm the dish before serving. Leftovers can keep nicely for up to 4 days if they are covered and kept refrigerated.
To make it gluten-free, use your favorite gluten-free pasta in its place. Make it dairy-free/vegan by omitting the cheese or substituting a vegan equivalent. Important note about Parmesan cheese: While most Parmesans are not officially vegetarian (since they include animal rennet), the Whole Foods 365 and Bel Gioiaso brands both sell vegetarian Parmesan cheese.
▸ Nutrition Information
The information displayed is based on an estimate supplied by a nutrition calculator on the internet. It should not be construed as a substitute for the advice of a licensed professional nutritionist. You can find our complete nutritional disclosure here.
Pasta with Red Lentils (Homemade) This recipe is also available in Italian, if you prefer. Learn how to make delicious gluten-free red lentil pasta from scratch in this video tutorial. It will take your pasta recipes to the next level because it is packed with flavor and protein. Making pasta is a great way to unwind. However, I wanted to share something different from the traditional vegan pasta dough recipe. Making pasta at home was something I wanted to make gluten free, so that those who were gluten sensitive or celiac could enjoy it as well.
I also didn’t want this dish to need the use of expensive goods or those that were difficult to come by, nor did I want it to be very inexpensive.
Red lentils, gluten-free flour, xanthan gum, and water are all you’ll need to make this dish.
The shape I’ve created, and which I strongly advise you to use as well, because this dough can be a little difficult to deal with, is called “maltagliati,” which literally translates as “irregularly sliced.” You may serve this high-protein pasta with velvety mushrooms, pumpkin, cabbage, or green leaf vegetables, or you can use it in a meatless ragù instead of meat or seafood.
You will be pleasantly pleased if you attempt this recipe and let your imagination run wild.
Homemade Red Lentil Pasta Recipe
Ingredients: 150 g Red Lentils (about 3 1/4 cup) 100+ g Gluten-Free Flour (about 3/4 cup) 1 tablespoon of Xanthan Gum 1 tablespoon Paprika (Smoked) (optional) Method: 1.Bring the red lentils to a boil, then reduce the heat and simmer until the lentils are tender (15-20 minutes). 2.Drain all of the water out of the lentils and mix them until smooth. 3.Combine the flour, xanthan gum, and smoked paprika in a large mixing bowl. It is possible that extra flour will be required depending on how moist the lentil mixture is.
- Allow for a 30-minute period of relaxation.
- 6.Use a pizza cutter to cut the pasta into uneven diamond patterns.
- Cook the pasta for 5 minutes in plenty of salted boiling water, then drain and serve with a sauce of your choosing.
- Cosy and toasty, this pasta is fast and cheap to make and it’s excellent for a hearty entrée of your choosing.
- 150 cup Red Lentils (or equivalent) 3/4 cup
- 100gGluten Free Flour3/4 cup plus extra for dusting
- 1tbspXanthan Gum
- 1tbspSmoked Paprikaoptional
- 1tbspSmoked Paprika
- Bring the red lentils to a boil, then reduce the heat and simmer until tender (15-20 minutes)
- Completely drain all of the water before blending the lentils until smooth
- Combine the flour, xanthan gum, and smoked paprika in a large mixing bowl. It is possible that extra flour will be required depending on how moist the lentil mixture is. Using your hands, work the dough until it no longer sticks to them. Allow for 30 minutes of resting time. Hand roll the dough to 2 mm thick
- Pizza cutter: cut the pasta into uneven diamonds with a pizza cutter. Cook the pasta for 5 minutes in plenty of salted boiling water, then drain and serve with a sauce of your choice
calorie count 219kcal|carbohydrate count 41g|protein count 12g|fat count 1g|potassium count 406mg|fiber count 16g|sugar count 2g|vitamin A count 877 IU|vitamin C count 2 mg|calcium count 40mg|iron count 4mg
Red Lentil Pasta Recipe – Healthy, Vegan
calorie count 219kcal|carbohydrate count 41g|protein count 12g|fat count 1g|potassium count 406mg|fiber count 16g|sugar count 2g|vitamin A count 877 IU|vitamin C count 2 mg|calcium count 40 mg|iron count 4 mg
Is red lentil pasta healthy?
It is true that red lentil pasta is a nutritious plant-based dish that is high in vegan protein and minerals. Red lentils are a wonderful source of vegan protein, containing around 25% protein and a plethora of minerals such as B vitamins, magnesium, zinc, and potassium. They are also extremely low in carbohydrates. 100g contains just 20g of carbohydrates, which includes 8g of fiber, for a total of 12g of net carbohydrates per 100g of food! In example, chickpeas, which are a good plant-based protein source, have 44 grams of net carbohydrates per 100 grams of cooked chickpeas.
More information about vegan protein sources may be found in my post on where to get plant-based protein sources.
How to make a red lentil pasta sauce?
Red lentils are split lentils, and as a result, they cook much more rapidly than green or brown lentils. They are also less expensive. They are excellent for preparing Indian red lentil dahl curries, as well as a rich and creamy red lentil pasta sauce that does not contain any cream or dairy products. Watch my online story about preparing the red lentil spaghetti for a different viewpoint on this dish.
Gather the ingredients
You will need the following ingredients to make this homemade vegan spaghetti sauce:
- Salt, paprika, dried oregano, dried basil, and canned diced tomatoes
- Red split lentils, tomato passata (or tomato sauce without extra sugar), canned diced tomatoes, vegetable broth
- Red split lentils Nutritional yeast – Yes, nutritional yeast is suitable for vegans.
Cook the pasta
Cook your preferred pasta according to the directions on the package before beginning to make the red lentil spaghetti sauce.
Check out the next paragraph for some helpful hints on how to pick healthy pasta for this meal.
Make the red lentil tomato pasta sauce
To begin preparing the sauce, begin by sautéing sliced onion and garlic in heated olive oil until translucent. Then, combine all of the sauce ingredients and bring to a boil, then reduce heat to low and simmer for 15 minutes, stirring often.
Stir in the pasta
Finally, add the cooked pasta and simmer for another 5 minutes, or until the pasta is hot. The sauce will thicken and become creamy as it cooks.
Which pasta can I use?
In this dish, you can use any type of cooked pasta or fresh pasta that you choose. It makes no difference what form it is. However, because this is a vegan red lentil pasta dish, you must ensure that your pasta does not include any eggs. Check the ingredient label of your pasta to make sure there are no eggs in it. The following are the top gluten-free nutritious pasta options:
- This dish may be made with any type of cooked or fresh pasta that you choose. It doesn’t matter what form it is in. However, because this is a vegan red lentil pasta dish, you must make certain that your pasta does not include any eggs. If you want to eliminate eggs in your pasta, make sure to check the ingredient list before purchasing. Here are some of the most delicious gluten-free healthy pasta options:
Other options for healthy pasta that are not gluten-free include:
- Pasta manufactured with semolina flour
- Pasta made with wholewheat or wheat
- Pasta made with spelt
- Pasta prepared at home if you have a pasta machine! I don’t believe it
How to store the pasta?
Using this vegan meal prep recipe, you can prepare a nutritious vegan dinner for the week ahead of time. Cooked pasta may be stored in the refrigerator for up to 3 days if it is stored in airtight containers. Otherwise, you may store them in the freezer for later use. To make this nutritious red lentil dish even more convenient, I recommend storing it in individual serving containers so you can defrost one at a time. Ensure that the meat is thawed in the refrigerator the day before serving. Reheat in the microwave or in a saucepan over medium heat until heated through.
How to serve homemade vegan pasta?
Cheese may be sprinkled on top of your pasta, just like you would with any other type of pasta. A variety of vegan-friendly cheeses, such as vegan parmesan and vegan mozzarella, may be found at your local grocery store, if you look for them. For those who don’t want to eat vegan cheese, you can substitute one or more of the vegan pasta topping choices listed below:
- Cheese may be sprinkled on top of your spaghetti, just like you would with any other pasta dish. A variety of vegan-friendly cheeses, such as vegan parmesan and vegan mozzarella, may be found at your local grocery store, if you search for them. For those who don’t want to eat vegan cheese, you can substitute one or more of the vegan pasta toppings listed below:
How does red lentil pasta taste?
This is the greatest red lentil recipe for those who want creamy pasta! With red lentils, you can transform any sauce into the creamiest sauce possible without adding any dairy. Making this sauce is so simple that you don’t even need to soak the lentils or use any special culinary equipment. When used in a white sauce recipe, the red lentil acts as all-purpose flour. They help to thicken the sauce, resulting in the most delectable creamy tomato pasta sauce ever.
More vegan protein meal recipes
This is the greatest red lentil recipe for pasta lovers who want a creamy texture. With red lentils, you can transform any sauce into the creamiest sauce possible without using any dairy products. This sauce may be made without even soaking the lentils or using any special culinary equipment. If you’re making a white sauce, the red lentils will behave as all-purpose flour. They help to thicken the sauce, resulting in the most delectable creamy tomato pasta sauce possible.
Red Lentil Pasta Recipe
- A large onion, peeled and diced (about 1 cup)
- Three garlic cloves, minced
- One cup tomato passata
- One can chopped tomatoes with their juice (4 oz)
- Two tablespoons nutritional yeast
- One teaspoon salt
- Two cups vegetable broth
- 500g cooked pasta (high protein pasta such as chickpea pasta or brown rice pasta for low GI)
- 500g cooked pasta (high protein pasta such as chickpea pasta or
- Preparing the spaghetti is as simple as following the package directions. While you’re creating the sauce, rinse and drain the vegetables. Tips on how to pick healthy pasta for this meal may be found in the page linked above. In a large saucepan, heat the olive oil over medium heat until shimmering. Cook for 5 minutes, stirring occasionally, until the onion and garlic are aromatic and golden in color. Season with salt and pepper and mix well
- Then add the tomato passata and canned chopped tomatoes
- Red lentils
- Dried basil
- Dried oregano
- Nutritional yeast
- And vegetable broth
- Mix well again. All ingredients should be stirred together, covered, and brought to a gentle boil. Reduce heat to low, cover, and cook the sauce for 15 minutes, stirring frequently. Remove the cover, mix in the cooked pasta, and continue to simmer over medium heat until the pasta is heated and the flavors have melded
- Toss with freshly cut basil leaves and vegan Parmesan cheese, if using, and serve right now. The dish yields enough food for 6 persons.
- Store in the refrigerator for up to 3 days in a tightly sealed container, or freeze.
Serving Size: 1|Calories: 388kcal|Carbohydrates: 75g|Protein: 22g|Fat: 2g|Saturated Fat: 1g|Sodium: 1154mg|Potassium: 1005mg|Fiber: 23g|Sugar: 9g|Vitamin A: 669IU|Vitamin C: 19mg|Calcium: 108mg|Iron: 7mg
Red Lentil Pasta – With Garlicky Lemon Greens and Walnuts
This simple red lentil pasta recipe features sautéed garlicky lemon kale and a vegan walnut “cheese” topping, which is a vegan alternative to traditional cheese. It’s a simple, healthful, and filling way to have a gluten-free spaghetti meal on a tight schedule. Pasta! The only thing that can satisfy a need for pasta when it hits is a large bowl of chewy (since overdone pasta is a sin)pasta. And, wow, am I pleased to be alive in an era where gluten-free choices such as red lentil pasta are readily available and inexpensive.
- I believe that the variety of foods available these days, ranging from chickpeas to rice, quinoa, and lentil, is rather astounding.
- However, when it comes to gluten-free pasta alternatives, I don’t believe this is the case.
- Once the red lentil pasta is cooked, it retains its shape and texture quite nicely.
- And, perhaps most importantly, it has a good nutritional profile.
- The protein content of the brand I used for this dish is 21 grams per serving.
That’s about the same size as a 3-4 ounce piece of chicken or beef, if not larger. Not to mention the fact that it has a whopping 9g of fiber! That’s fantastic since it’s something that most Americans don’t get enough of in their diets. In fact, it’s one of the reasons why I enjoy lentils so much!
INGREDIENTS FOR THIS RED LENTIL PASTA RECIPE
- Easy red lentil pasta with sautéed garlicky lemon greens and vegan walnut “cheese” topping is a delicious weeknight meal. Making a gluten-free spaghetti supper this way is convenient, healthful, and filling! Pasta! It’s my go-to comfort food (along with a decent Italian meal), and nothing beats a big bowl of chewy (because overdone spaghetti is a sin) pasta when the urge hits. At addition, it’s a blessing to be alive in a time when gluten-free options such as red lentil spaghetti are plentiful. There are many who believe there is no substitute for ordinary wheat pasta (including my parents), but I have to disagree. My opinion is that the variety of alternatives available now — from chickpeas to rice and quinoa to lentils — is rather remarkable. I’ll confess that not everything that is gluten-free substituted (I’m looking at you, pizza crust) is as wonderful as the genuine thing when it comes to flavor and texture. However, when it comes to gluten-free pasta alternatives, I do not believe this to be the case. And red lentil spaghetti is, without a doubt, my favorite of all of them by a wide margin. When red lentil pasta is cooked, it maintains its form and texture. As with conventional pasta, it has the same al dente “crunch” to it. In addition, its nutritional profile is outstanding. Pasta is often thought of as a simple bowl of carbohydrates, but when you use red lentil pasta in a dish, the protein content is significantly higher than usual. This dish has 21g of protein per serving, thanks to the brand I selected for it. A 3-4 ounce chunk of chicken or beef weighs about the same as a pound of ground turkey. And that’s not even counting the 9g of fiber! That’s particularly important because it’s something that most Americans don’t get enough of in their diet. In fact, it’s one of the reasons why I enjoy lentils so much.
In a small mixing bowl, combine the toasted walnuts and nutritional yeast to make a “cheesy” vegan topping for the plant-based spaghetti. It’s completely optional, and you can certainly use genuine cheese if you want, such as parmesan or pecorino romano, but I really enjoy this as a plant-based alternative. Besides providing a satisfying crunch, the walnuts also provide beneficial omega-3 fats, and the nutritional yeast has some amazing nutritional benefits of its own. Nutritional yeast (or nooch, as it is often referred to) is an excellent addition to a variety of recipes because of its likeness in flavor to genuine cheese.
I absolutely adore the combination of the two ingredients sprinkled on top of this simple red lentil pasta meal.
HOW TO MAKE RED LENTIL PASTA WITH KALE
This is a straightforward recipe that takes no more than 20 minutes to prepare and has a minimal ingredient list. To begin, bring a large pot of water to a rolling boil. Once the water has been brought to a boil, add the red lentil pasta and cook according per the package guidelines. Because I want my pasta al dente, I normally drain the pasta a minute or two before the low end of the cooking time range specified on the packaging. Drain the pasta and rinse it thoroughly with cold water (this helps the pasta not to cling together) before setting it aside while the garlicky lemon kale is being prepared.
- It is critical to add the garlic to the skillet before the oil becomes hot in order to infuse the oil with flavor while avoiding overcooking or burning the garlic.
- Once the kale has begun to sizzle, add the vegetable broth.
- Remove the pan from the heat and stir in the lemon juice and zest.
- Serve the spaghetti with the toasted walnut and nutritional yeast topping that you prepared earlier.
WHAT SHAPE PASTA SHOULD I USE?
It truly doesn’t matter what shape you are in. I used red lentil penne pasta for this recipe, but you may use any form you find or want! Remember to follow the cooking instructions on the package because various shapes of pasta require varying cooking times.
CAN I USE A DIFFERENT GLUTEN-FREE PASTA?
Certainly, if you prefer chickpea pasta or brown rice pasta, go ahead and use these! This dish may be made with any sort of pasta, regardless of its form or size.
CAN I USE DIFFERENT GREENS?
Yes! In the recipe that follows, I discuss various alternatives. Spinach, Swiss chard, collard greens, or dandelion greens (if you prefer bitter) are all good substitutes for the kale. Even kohlrabi greens might work as a substitute. When it comes to whatever type of kale to use in this dish, any of them will work just well.
Although red kale is seen in the photos, plain green curly kale or lacinto (dinosaur) kale will also work well in this recipe. Although I normally use dinosaur kale since it is the most soft and readily digested, this time I substituted a stunning bunch of red kale for the dinosaur kale.
WHERE CAN I BUY RED LENTIL PASTA?
At recent weeks, I’ve noticed it in practically every grocery shop, which is fantastic! When I first started looking for gluten-free pasta alternatives, it was a time-consuming and frustrating procedure. Lentil pasta is now available from a variety of sources, including Explore Cuisine (one of my favorite brands for all alternative pastas, including my creamy pumpkin garlic pasta), Barilla, Trader Joe’s, Tolerant, and Ancient Harvest, among others. Ordering from a company likeThrive Market, for example, is a simple and convenient alternative.
- I’m a firm believer in consuming more lentils and, in general, more plants.
- To be honest, with lentil pasta becoming more common in the pasta aisle, it’s hard to imagine this red lentil pasta dish not being a new favorite.
- Not to mention that this meal is ready in under 30 minutes and can be done using almost all of the cupboard and refrigerator goods that we like to keep on hand at all times.
- For me, this entails serving them alongside a substantial serving of fiber, healthy fats, and veggies.
- And this dish accomplishes all of those goals.
- It also happens to be quite tasty.
- as well as this creamy almond butter fall spaghetti (which can be enjoyed at any time of year!).
- There are lots of spring tastes in this dish, which is excellent for this time of year!
- It’s a fantastic reinterpretation of a decadent classic.
- 4 big garlic cloves, thinly sliced, 8 ounces uncooked red lentil pasta (*see note)
- 1 tablespoon extra virgin olive oil
- 1 bunch kale, leaves cut from stems and finely chopped (*see note)
- 1 tablespoon extra virgin olive oil Season with salt and pepper to taste, then add 1/4 cup veggie broth. Add 1 lemon juice and 1 lemon zest.
For the walnut “cheese” topping
- Half a cup coarsely chopped toasted walnuts
- 2 teaspoons nutritional yeast
- Prepare a big saucepan of water by bringing it to a boil. Once the water is boiling, add the red lentil pasta and cook according to the package guidelines until al dente (al dente). Set aside after straining and rinsing with cold water. While the pasta is cooking, heat the olive oil and garlic in a large pan with high sides over medium heat until the garlic is fragrant. Once the garlic begins to sizzle, heat for 2 minutes, stirring constantly to prevent the garlic from burning. In a pan, combine the chopped kale and the broth. Stir everything together and simmer until the spinach is wilted, about 5 minutes. Remove the pan from the heat and stir in the lemon juice and zest. Cooked spaghetti should be added to the skillet and tossed until everything is well mixed. Taste and season with salt and pepper to your liking. Toss the walnuts and nutritional yeast together in a small mixing dish. Before serving, combine all of the ingredients and sprinkle over the spaghetti.
*Any sort of kale can be used in this recipe. If you want, you may substitute kale for the chard, collard greens, or spinach in this recipe.
Yield:4Serving Size: 1Servings per container: Calories:370 17 g of total fat 2 g of saturated fat 0 g of Trans Fat 14 g of unsaturated fat Cholesterol:0mg Sodium:134mg Carbohydrates:39g Fiber:11g Sugar:4g Protein:20g As a convenience and courtesy, this website provides estimated nutritional information exclusively for your convenience. There are a multitude of reasons why nutritional information might differ. Utilize your favourite nutrition calculator to obtain the most accurate nutritional information depending on the specific components you used in the recipe.
Lentil Pasta Dinner for Five People in 10-minutes and Less Than $15
In search of quick and easy vegan dishes, we discovered this Lentil Pasta Recipe, which we think you’ll enjoy.
It takes less than 15 minutes to cook and yields five servings for less than $15. It is quick and easy to prepare. And it’s very delicious!
You’ll love this pasta because it’s…
- In search of quick and easy vegan meals, we discovered this Lentil Pasta Recipe, which we think you’ll love. Cooking time is only around ten minutes, and the total cost of the meal is less than fifteen dollars for five portions. It also has a fantastic flavor.
The Big Fat Truth TV Show
The Big Fat Truth, a plant-based TV reality program from the makers of’The Biggest Loser’onZ Living Network, has a dish that you might recall from the first episode of the show, in which producer JD Roth challenges a participant named Ryan Benson to a cooking challenge. As long as I’m here, and as long as you’re getting quick food I can have my complete supper prepared and on the table, ready for everyone (Ryan and his family) to eat before you return. It just requires five ingredients and can be prepared in 10 minutes for less than $15.
I seasoned the lentil pasta dish with a few additional spices to make it a little more flavorful to my liking.
I was able to create this meal for less than $10 with the ingredients I had on hand.
The Big Fat Truth, a book written by the program’s producer, JD Roth, serves as the inspiration for the show.
- A 16-ounce package of brown rice pasta (or equivalent whole grain pasta substitute)
- 1/4 cup vegetable broth
- 1 medium onion, chopped
- 2 15-ounce cans fire-roasted tomatoes, or 2 ripe tomatoes, chopped
- 1 medium garlic clove, minced
- 1 medium onion, minced 2 1/2 cups cooked lentils (1 cup dry)
- 8-12 basil leaves, finely chopped
- 1 package Trader Joe’s steamed lentils, or 2-1/2 cups cooked lentils (1 cup dry)
- 1 teaspoon liquid aminos, or soy sauce (Terri’s tweek)
- 1 teaspoon rice vinegar (Terri’s tweek)
- 3/4 teaspoon garlic powder (Terri tweak)
- 3/4 teaspoon onion powder (Terri tweak)
- 3/4 teaspoon dried oregano (Terri tweak)
- 1/2 teaspoon celery salt (Terri tweak)
- Salt and pepper to taste
- Cook the pasta according to the directions on the package. I made use of whole-wheat spiral spaghetti from Trader Joe’s. In the show, JD Roth made use of spaghetti noodles. Heat a nonstick pan over medium heat, then add the vegetable broth and diced onion. Continue to sauté and add liquid a few tablespoons at a time until the onion is tender and almost completely cooked
- Cooked lentils and fire-roasted tomatoes (or chopped tomatoes) should be added at this point. Because they have such a strong flavor, I like the fire-roasted varieties. Combine until everything is well-combined. My own lentils (1 cup dry equals 2+ cups cooked) were cooked with vegetarian stock. Now whisk in the basil sprigs until the basil is wilted. Taste and season with salt and pepper to your liking. In addition, I used garlic powder, onion powder, celery salt, oregano, and amino acids. Make a lentil bolognese sauce and serve it over spaghetti.
In the post linked above, you’ll find step-by-step directions, images of the procedure, and my own personal helpful advice.
Yield:5Serving Size: 1Servings per container: Calories:396 4 g of total fat Carbohydrates:78g Fiber:18g Sugar:10g Protein:21g When calculating the nutritional information for a dish, you should use your favorite nutrition calculator to calculate the nutritional information with the exact components that were used in the recipe to ensure the most accurate portrayal of the nutritional information.
You are completely responsible for ensuring that any nutritional information given is accurate, thorough, and relevant to you and your family members.
$27 There’s no reason why dinner has to be complicated!
One Pot Lentil Pasta
Follow This Link to the Recipe/May 21, 2020 (updated September 15, 2021) It is possible that this content contains affiliate links. Please take the time to read my disclosure policy. A supper that can be produced with only 9 basic ingredients, using ONE pot, and taking less than 20 minutes to prepare? What could be better? Is it a good one? This One Pot Lentil Pastais extremely simple to prepare and makes an excellent gluten-free spaghetti substitute. In my cupboard, I’ve had several bags of lentil pasta (as well as some black bean pasta, which I’m not a huge fan of) hanging there for approximately six months.
- I tried it out a couple of times but never got around to really creating it and documenting it for the blog until recently.
- It makes me think of all that is good about summer, which makes me extremely happy!
- When cooked properly, it doesn’t get mushy (unless you overcook it) and retains a wonderful bite that is as close to traditional pasta as I’ve ever tasted it.
- The most important thing to remember is to avoid overcooking the noodles.
- I haven’t tried this exact recipe with any other kind of noodles, so I can’t tell for certain how well it would work with other types of noodles.
All of my favorite recipes are those in which everything is haphazardly tossed into one pot:) Several recipes for handmade pasta will be posted on the site in the near future:) As a result of my Christmas and birthday presents of a pasta roller and a pasta rack, I’m quickly becoming a pasta-making MACHINE.
Watch out for those, however:) I hope that you have a lot of one-pot pasta recipes in your weekly menu:). Always, if you make this dish, please take a photo and tag me on Instagram @foodwithfeeling if you post it!
See How to Make the One Pot Lentil Pasta:
This one-pot lentil spaghetti is extremely simple to prepare and can be completed in less than 20 minutes!
- 12 ounces of lentil pasta
- 3 1/2 cups of vegetable broth (you may also use water, but the broth adds a richer flavor that I suggest! )
- 5 cloves of garlic, minced or roughly chopped depending on taste
- 12 ounces of roasted red peppers 1 can of chopped tomatoes
- 1/2 of a medium-sized onion (I used sweet onion, but any sort would do)
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1 teaspoon of pepper 3 Tbsp. dried thyme
- 1 Tbsp. dried oregano
- A handful of finely chopped fresh basil (you could also use fresh parsley or both)
- Salt and pepper to taste
- In a large saucepan, mix all of the ingredients with the exception of the basil. Stir everything together until it’s completely smooth. Once the water is boiling, drop the heat to low and let it simmer for 13-15 minutes. When the pasta is soft to the bite, the dish is finished. Keep a close eye on the pasta since you don’t want it to become overcooked! Once the pasta is finished, remove it from the heat and let it aside for a couple of minutes to allow the pasta to absorb any residual liquid. Season with salt and pepper if necessary after stirring in the chopped fresh herbs. ENJOY
- Time required for preparation: 5 minutes
- Time required for cooking: 15 minutes Category:vegan supper
- Cooking method:on the stovetop
One-pot pasta, lentil pasta, vegan pasta are some of the terms used to describe this dish. It is possible that this content contains affiliate links. Please take the time to read my disclosure policy.
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Lentil Pasta Puttanesca
Many recipes benefit from the use of lentil flour, which is high in fiber and protein and may be used to enhance texture, richness, and depth. Lentil flour may be used in a variety of baked foods, including muffins and pizza crusts, as well as in pasta dishes. In this video, Chef Rebecca Peizer from The Culinary Institute of America demonstrates how to prepare lentil pasta dough from lentil flour, which she then covers with a Puttanesca sauce to finish. Recipe courtesy of
Chef Rebecca Peizer Culinary Institute of America
- The following ingredients are needed for the pasta: 1/4 pound (124 g) lentil flour, sifted half a pound (250 g) of bread flour a quarter of a pound (124 g) durum semolina in a fine texture 1 tblsp (5 mL) salt 2 big eggs (about) 1/4 cup (60 mL) distilled water 1 tbsp. of (15 mL) Canola oil is a kind of vegetable oil. 3 ounces (84 mL) canola oil (for the sauce) 14 pound (125 g) pancetta, minced4 garlic cloves, minced2 dried red chili peppers, such as arbol, 14 pound (4 oz) ground beef onion, cut into tiny pieces (about 5 oz/140 g) 4 oz (125 g) anchovy fillets, chopped5 tbsp (25 mL) white wine (75 mL) capers black olives, pitted and halved (about 1/2 cup (125 mL)) 3 cups of coffee (750 mL) Italian plum tomatoes, tinned
- Choppedas required
- Saltas required
- Freshly ground black pepper
- To make the pasta, use the following ingredients: In a large mixing basin, combine the dry ingredients. To blend, mix until well-combined. Make a well in the center of the dry ingredients and pour in the eggs, egg yolks, water, and oil
- Stir until thoroughly combined. Mix the eggs with a fork until they are homogeneous, then gradually include the flour mixture
- Empty the ingredients onto the table and bring it together, kneading it until it is smooth and elastic
- Wrap the dish in plastic wrap for 30 minutes. Using a pasta machine, roll out the dough to the appropriate thickness. Clean up any rough edges before cutting into the desired form. Use right away, freeze, or air dry until solid for later use if necessary. To make the sauce, combine the following ingredients: Heat the oil in a skillet over medium heat, and cook the pancetta until light brown and crisp. Cook until the garlic and peppers are aromatic. Add the onions and cook until they are tender. Combine the anchovies, capers, olives, tomatoes, salt, and pepper in a large mixing bowl. Bring to a boil, then reduce heat and simmer for 5 minutes. Seasoning should be adjusted. Cook the pasta until it is al dente and then transfer it to a large mixing bowl. Toss with canola oil and chopped parsley
- Serve immediately. Prepare the pasta by piling it on a heated dish and pouring the sauce over it. With crusty bread, serve soon after preparation.
As a courtesy to the Canadian Lentil business, The Culinary Institute of America has produced this video. Culinary Institute of America retains ownership of the recipe photo.
How to Cook Lentils
Cooking lentils is as simple as counting to three. Read on to find out more