Yes, you can really make the most amazing, delicious, and nourishing vegetable polypride! You only need to cook easy and healthy vegetable pasta with lentils, nuts and tomatoes, which only provides the appropriate amount of pizza recipes to pasta, such a heart plant polyuna with lentils and nuts. This highly easy recipe will teach you how to make the best healthy Bolonies sauce made at all to leave your favorite pasta, such as spaghetti to make a delicious pasta in Blogniz that your entire family will love. Food residue is very great! In fact, make this vegetable pasta recipe to prepare meals for many portable lunch or dinner lunch during the week.
One of the great things about this recipe is healthy ingredients. The deep red color of tomatoes is a summons for the bacopin-plant compound associated with antioxidant and anti-inflammatory activity. In fact, the lacobin is available to the body in its cooked shape, as in cooked tomato products, such as pasta sauce, canned tomatoes, and tomato paste. Often these healthy plant foods in your diet are associated with the protection of prostate cancer. This Polish vegetable recipe also features a whisper, which is a vegetarian food rich in fiber that can help reduce the risks of chronic diseases, as well as obesity. Walnut-omega-3 rich plants are full of heart healthy fats.
Check the video for this delicious plant -based recipe here. And see how I do it on Instagram!
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a description
Cooking this easy and healthy vegetable polyonia with lentils and nuts to get a delicious plant vegetarian recipe, based on plants and budget friendly, you will not forget it soon!
- 1 cup Lentils, brown or green, dried
- 3 cups water
- 1 tablespoon Excellent virgin olive oil (optional)
- 1 Medium onions, cubes accurately
- 4 Garlic cloves, chopped
- 2 Celery stems, strictly cut off
- 1 Medium carrot, strictly tearing it
- 1/3 cup Chopped walnut
- 1 (28 ounces) can be crushed or tomato cubes with juice
- 3 tablespoons Tomato paste
- 1 tablespoon Soy sauce, sodium reduction
- 1/3 cup Red wine (optional)
- 1 tablespoon Italian spice mix
- ½ teaspoon Black pepper
- ¼ teaspoon Salt (optional)
- 12 ounces Spaghetti noodles, not cooked (or other pasta, as desired)
appetizers:
- 1/3 cup Fresh chopped herbs (i.e. basil, thyme, oregano)
- Place a Dutch oven or a large amount over medium heat and add lentils and water to the bowl. Bring on low heat, cook for 10 minutes, and detect.
- Add the olive oil, minced onions with precision, minced garlic, accurate chopped celery, accurately tear it, and precisely chopped walnut, and cook for 5 minutes, stirring frequently.
- Add the canned tomatoes, tomato paste, soy sauce, red wine, Italian spices, black pepper, and salt (optional). Stir the mixture well and cook over low heat, exposed, for 10-15 minutes, stirring from time to time, until thick and soft vegetables. You may need to cook longer to reduce additional humidity in order to achieve the desired consistency.
- Meanwhile, bring a large amount of water to boil to cook the pasta. Add dry spaghetic pasta, and cook it until the Dint family, according to the instructions of the package (about 7 minutes). Drained pasta in Coller.
- For service: division of spaghetti noodles between 6 serving panels or pasta vessels (about 1 cup each). Top with 1 cup of Bologna sauce. Sprinkle with a tablespoon of chopped herbs. Instead, put the spaghetti pasta in a large width bowl, Bologna sauce in another large bowl, and chopped herbs in a small dish, allowing guests to serve as required.
- Preparatory time: 10 minutes
- Cooking time: 40 minutes
- category: dinner
- kitchen: Italian, American
feeding
- Submission size: 1 service
- Thermal calories: 463
- sugar: 5 grams
- Sodium: 294 mg
- fat: 8 g
- Saturated fat: 1 g
- Carbohydrates: 78 g
- Viber: 16 g
- protein: 20 grams
Check the front of my Amazon store to seize the favorite Dutch oven that I used in this recipe here.
Top 10 vegetable pasta dishes
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