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My Favorite Brown Lentil & Vegetable Pasta

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Ingredients

 

  • 1 package of GoGo Quinoa Pasta
  • 2 cups brown lentils
  • 10 cups filtered water
  • 6 cups vegetable broth (I use Massel for the best flavour)
  • 2 cups finely chopped brown onion (about 1 medium)
  • 2 cups carrot (about 4 carrots) finely diced
  • 1 cup zucchini (about 1 medium) finely diced
  • 1 cup finely chopped broccoli stalk or broccoli slaw
  • 1 cup flat leaf parsley (about 1 bunch) chopped finely
  • 1 ½ cups chopped tomato (about 2 medium tomatoes)
  • ½ cup chopped celery (about 1 -2 ribs)
  • 1/2 cup sun dried tomato
  • 2 Tbsp finely chopped fresh garlic
  • 1 Tbsp coconut nectar or other liquid sweetener
  • 2 tsp Celtic sea salt
  • 1 Tbsp dried basil
  • ½ Tbsp dried oregano
  • ½ tsp dried red chili pepper flakes (optional: leave out if serving to children)
  • freshly ground pepper to taste

Instructions

1. Cook the lentils in 10 cups of water and a pinch of salt for about 30-40 minutes until cooked.
2. While the lentils are cooking:
3. Blend the tomatoes and the sun dried tomatoes with the sweetener and ½ tsp Celtic sea salt until pureed. Set aside.
4. Heat 1 cup of the vegetable broth with 1 tsp salt, ¼ tsp cracked pepper, and ½ tsp red chili flakes and saute the garlic and onions for about 5 minutes until translucent.
5. Now add in the celery and carrots and stir for another few minutes.
6. Next add in the broccoli, zucchini, tomato puree, and remaining broth and bring to the boil.
7. Reduce to a simmer and add in the cooked lentils and parsley.
8. Simmer for 30 minutes. Check frequently in case you need to add a bit more stock.
9. Serve tossed through GoGo Quinoa gluten free pasta of your choice. YUMMO!
10. Serve 8

From: healthyblenderrecipes >

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