Leigh

Chicken paprikash

Posted on by Leigh

Chicken paprikash

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4 people
Calories: 407kcal

Ingredients

  • 750 g chicken breasts cut into bite-sized pieces
  • 2 tbsp vegetable oil
  • 2 large onions finely chopped
  • 3 garlic cloves minced
  • 2 tbsp sweet paprika
  • 1 tsp hot paprika (adjust to your spice preference)
  • 400 g tomatoes diced (canned or fresh)
  • 300 ml chicken broth
  • 300 ml sour cream
  • salt and pepper to taste
  • 1 tsp flour (optional) for thickening
  • fresh parsley for garnish
  • cooked egg noodles or rice for serving

Instructions

  • Season the chicken pieces with salt and pepper.
  • Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  • Add the chicken pieces and brown them on all sides. You may need to do this in batches. Remove the chicken and set it aside.
  • In the same pot, add the chopped onions and garlic.
  • Sauté them until they become translucent, about 5 minutes.
  • Add the sweet paprika and hot paprika (adjust the amount of hot paprika to your preferred level of spiciness).
  • Stir well to coat the onions and garlic in the paprika.
  • Add the diced tomatoes to the pot.
  • Return the browned chicken pieces to the pot.
  • Pour in the chicken broth.
  • Bring the mixture to a simmer.
  • Cover the pot and let the chicken simmer for about 30-40 minutes, or until the chicken is cooked through and tender.
  • In a separate bowl, mix the sour cream and flour (if using) until smooth.
  • To prevent the sour cream from curdling when added to the hot liquid, you'll need to temper it. To do this, add a spoonful of the hot liquid from the pot into the sour cream mixture and stir well. Repeat this a few times.
  • Slowly add the tempered sour cream mixture to the pot while stirring constantly. This will create a creamy sauce.
  • Let the chicken paprikash simmer for an additional 5-10 minutes to heat through and thicken the sauce.
  • Taste and adjust the seasoning with salt and pepper if needed.
  • Serve the chicken paprikash over cooked egg noodles or rice.
  • Garnish with chopped fresh parsley.
    Enjoy your homemade chicken paprikash with its rich and creamy sauce!
Nutrition Facts
Chicken paprikash
Serving Size
 
1 Serving
Amount per Serving
Calories
407
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
10
g
Cholesterol
 
118
mg
39
%
Sodium
 
244
mg
11
%
Potassium
 
503
mg
14
%
Carbohydrates
 
8
g
3
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
26
g
52
%
Vitamin A
 
1823
IU
36
%
Vitamin C
 
12
mg
15
%
Calcium
 
70
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Tagliatelle carbonara

Posted on by Leigh

Tagliatelle carbonara

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 647kcal

Ingredients

  • 300 g tagliatelle pasta
  • 150 g pancetta or guanciale diced
  • 3 large eggs
  • 75 g Pecorino Romano cheese grated
  • 50 g grated Parmesan cheese
  • salt and freshly ground black pepper to taste
  • 15 ml olive oil
  • fresh parsley chopped (optional, for garnish)

Instructions

Prepare the Pasta:

  • Bring a large pot of salted water to a boil.
  • Add the tagliatelle pasta and cook according to the package instructions until al dente.
  • Drain the pasta and reserve about 1/2 cup of pasta cooking water. Set aside.

Prepare the Pancetta/Guanciale:

  • While the pasta is cooking, heat a drizzle of olive oil in a large skillet over medium heat.
  • Add the diced pancetta or guanciale and cook until it becomes crispy and golden brown. Remove from heat and set aside.

Prepare the Carbonara Sauce:

  • In a mixing bowl, whisk together the eggs, grated Pecorino Romano, and grated Parmesan cheese until well combined.
  • Season the mixture with freshly ground black pepper. Remember that the cheese is salty, so you may not need to add extra salt.

Combine Everything:

  • Once the pasta is cooked and drained, return it to the pot.
  • Quickly toss the hot pasta with the crispy pancetta or guanciale to allow the flavors to meld.

Add the Sauce:

  • Pour the egg and cheese mixture over the hot pasta and pancetta.
  • Toss everything together quickly to coat the pasta evenly. The heat from the pasta will cook the eggs and create a creamy sauce.
  • If the sauce is too thick, gradually add some of the reserved pasta cooking water a little at a time until you reach your desired consistency.

Serve:

  • Serve the tagliatelle carbonara immediately, garnished with additional grated Pecorino Romano, Parmesan cheese, and chopped fresh parsley, if desired.
  • Finish with a generous grind of black pepper on top.
    Enjoy your homemade Tagliatelle Carbonara!
Nutrition Facts
Tagliatelle carbonara
Amount per Serving
Calories
647
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
13
g
Cholesterol
 
241
mg
80
%
Sodium
 
755
mg
33
%
Potassium
 
342
mg
10
%
Carbohydrates
 
56
g
19
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
29
g
58
%
Vitamin A
 
425
IU
9
%
Calcium
 
357
mg
36
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Spinach ravioli with ricotta

Posted on by Leigh

Spinach ravioli with ricotta

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 4 people
Calories: 811kcal

Ingredients

Pasta Dough

  • 300 g all-purpose flour
  • 3 large eggs
  • a pinch of salt

Filling

  • 200 g fresh spinach, blanched and finely chopped
  • 250 g ricotta cheese
  • 50 g grated Parmesan
  • 1 egg yolk
  • salt and pepper to taste
  • nutmeg (optional, for extra flavor)

Sauce

  • 250 ml heavy cream
  • 50 g butter
  • salt and pepper to taste
  • grated Parmesan cheese for serving

Instructions

For the Pasta Dough:

  • On a clean surface, make a mound with the flour and create a well in the center.
  • Crack the eggs into the well and add a pinch of salt.
  • Use a fork to whisk the eggs while gradually incorporating the flour from the edges of the well.
  • Continue mixing until the dough comes together, then knead it for about 10 minutes until it's smooth and elastic.
  • Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

For the Filling:

  • Blanch the chopped spinach in boiling water for about 1-2 minutes until wilted. Drain and squeeze out any excess moisture.
  • In a mixing bowl, combine the blanched spinach, ricotta cheese, grated Parmesan, egg yolk, salt, pepper, and a pinch of nutmeg (if using). Mix well to create the filling.

To Assemble the Ravioli:

  • Roll out the rested pasta dough on a floured surface until it's very thin, about 1-2 mm thick.
  • Place small spoonfuls of the spinach and ricotta filling evenly spaced on one half of the rolled-out dough.
  • Fold the other half of the dough over the filling, pressing down around each mound to seal the ravioli.
  • Use a ravioli cutter or a knife to cut out individual ravioli squares or circles.

For the Sauce (Optional):

  • In a saucepan, melt the butter over medium heat. Add the heavy cream and bring it to a gentle simmer. Season with salt and pepper to taste.
  • Let the sauce simmer for a few minutes until it thickens slightly.

To Cook the Ravioli:

  • Bring a large pot of salted water to a boil.
  • Carefully add the ravioli to the boiling water and cook for 2-3 minutes or until they float to the surface. Fresh pasta cooks quickly, so keep an eye on them.
  • Remove the cooked ravioli with a slotted spoon and drain.

To Serve:

  • Plate the cooked ravioli and drizzle with the cream sauce (if using).
  • Garnish with grated Parmesan cheese and serve immediately.
    Enjoy your homemade spinach and ricotta ravioli!
Nutrition Facts
Spinach ravioli with ricotta
Amount per Serving
Calories
811
% Daily Value*
Fat
 
50
g
77
%
Saturated Fat
 
30
g
188
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
13
g
Cholesterol
 
312
mg
104
%
Sodium
 
459
mg
20
%
Potassium
 
561
mg
16
%
Carbohydrates
 
65
g
22
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
27
g
54
%
Vitamin A
 
6554
IU
131
%
Vitamin C
 
14
mg
17
%
Calcium
 
369
mg
37
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Spinach fettuccine with tagliatelle

Posted on by Leigh

Spinach fettuccine with tagliatelle

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 780kcal

Ingredients

Pasta

  • 250 g spinach fettuccine
  • 250 g tagliatelle

Sauce

  • 2 tbsp olive oil
  • 2 garlic cloves
  • 200 g fresh spinach leaves
  • 200 ml heavy cream
  • 50 g grated Parmesan cheese
  • salt and pepper to taste

Instructions

Cook the Pasta:

  • Bring a large pot of salted water to a boil.
  • Add the spinach fettuccine and tagliatelle to the boiling water.
  • Cook the pasta according to the package instructions until al dente (usually about 8-10 minutes).
  • Drain the cooked pasta and set it aside.

Prepare the Sauce:

  • Heat the olive oil in a large skillet over medium heat.
  • Add the minced garlic and sauté for about 1 minute until fragrant.
  • Add the fresh spinach leaves to the skillet and cook until they wilt, which should take about 2-3 minutes.

Combine Pasta and Sauce:

  • Pour in the heavy cream and grated Parmesan cheese.
  • Stir the sauce continuously until the cheese is melted and the sauce thickens slightly, about 3-4 minutes.
  • Season the sauce with salt and pepper to taste.

Serve:

  • Add the cooked and drained pasta to the skillet with the sauce.
  • Toss the pasta and sauce together until the pasta is well-coated with the creamy spinach sauce.

Serve Hot:

  • Once everything is heated through, transfer the Spinach Fettuccine with Tagliatelle to serving plates.
  • You can garnish with additional grated Parmesan cheese if desired.
    Enjoy your delicious Spinach Fettuccine with Tagliatelle!
Nutrition Facts
Spinach fettuccine with tagliatelle
Amount per Serving
Calories
780
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
16
g
100
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
12
g
Cholesterol
 
173
mg
58
%
Sodium
 
298
mg
13
%
Potassium
 
661
mg
19
%
Carbohydrates
 
94
g
31
%
Fiber
 
5
g
21
%
Sugar
 
4
g
4
%
Protein
 
24
g
48
%
Vitamin A
 
5614
IU
112
%
Vitamin C
 
15
mg
18
%
Calcium
 
240
mg
24
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Rigatoni with lemony kale and pecorino pesto

Posted on by Leigh

Rigatoni with lemony kale and pecorino pesto

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 553kcal

Ingredients

  • 350 g rigatoni pasta
  • 200 g fresh kale stems removed and chopped
  • 50 g pecorino cheese grated
  • 2 garlic cloves minced
  • 1/4 cup olive oil
  • zest and juice of 1 lemon
  • salt and black pepper to taste
  • red pepper flakes (optional, for some heat)
  • 2 tbsp pine nuts (optional) for garnish

Instructions

  • Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
  • While the pasta is cooking, blanch the chopped kale. Bring another pot of salted water to a boil, then add the kale. Cook for about 2-3 minutes until it's tender but still bright green. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and squeeze out any excess water.
  • In a food processor, combine the blanched kale, minced garlic, grated pecorino cheese, lemon zest, and lemon juice. Pulse until everything is finely chopped.
  • With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. You may need to add a bit more olive oil if it's too thick.
  • Season the pesto with salt and black pepper to taste. If you like it spicy, you can add a pinch of red pepper flakes as well.
  • In a large mixing bowl, toss the cooked rigatoni with the pecorino pesto until the pasta is well coated.
  • Divide the pasta among serving plates. Garnish with extra grated pecorino cheese, a drizzle of olive oil, and pine nuts if desired.
    Enjoy your Rigatoni with Lemony Kale and Pecorino Pesto! It's a delicious and nutritious dish with a lovely balance of flavors.
Nutrition Facts
Rigatoni with lemony kale and pecorino pesto
Amount per Serving
Calories
553
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
13
g
Cholesterol
 
13
mg
4
%
Sodium
 
182
mg
8
%
Potassium
 
416
mg
12
%
Carbohydrates
 
69
g
23
%
Fiber
 
5
g
21
%
Sugar
 
3
g
3
%
Protein
 
18
g
36
%
Vitamin A
 
5048
IU
101
%
Vitamin C
 
47
mg
57
%
Calcium
 
282
mg
28
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Penne bolognese

Posted on by Leigh

Penne bolognese

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 503kcal

Ingredients

  • 300 g penne pasta
  • 250 g lean ground beef
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 1 celery stalk finely chopped
  • 400 g canned crushed tomatoes
  • 200 ml beef broth
  • 1/2 cup red wine (optional)
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • salt and pepper to taste
  • 1 tbsp olive oil
  • grated Parmesan cheese for serving
  • fresh basil leaves for garnish (optional)

Instructions

Cook the Penne:

  • Bring a large pot of salted water to a boil.
  • Add the penne pasta and cook according to package instructions until al dente.
  • Drain the pasta and set it aside.

Prepare the Bolognese Sauce:

  • In a large saucepan, heat the olive oil over medium heat.
  • Add the finely chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes or until the vegetables become soft and the onion turns translucent.

Cook the Ground Beef:

  • Add the lean ground beef to the saucepan with the sautéed vegetables.
  • Break up the meat with a spoon and cook until it's browned and no longer pink.

Add the Tomatoes and Seasonings:

  • Pour in the canned crushed tomatoes, beef broth, and red wine (if using). Stir to combine.
  • Add the dried oregano and basil.
  • Season the sauce with salt and pepper to taste.

Simmer the Bolognese Sauce:

  • Reduce the heat to low, cover the saucepan, and let the sauce simmer for at least 20-30 minutes, stirring occasionally.
  • The longer you simmer, the richer the flavors will be. You can simmer for up to 2 hours if you have the time.

Serve:

  • Once the Bolognese sauce is ready, serve it over the cooked penne pasta.
  • Garnish with grated Parmesan cheese and fresh basil leaves, if desired.
    Enjoy your homemade Penne Bolognese!
Nutrition Facts
Penne bolognese
Amount per Serving
Calories
503
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
39
mg
13
%
Sodium
 
370
mg
16
%
Potassium
 
800
mg
23
%
Carbohydrates
 
67
g
22
%
Fiber
 
5
g
21
%
Sugar
 
8
g
9
%
Protein
 
26
g
52
%
Vitamin A
 
223
IU
4
%
Vitamin C
 
12
mg
15
%
Calcium
 
76
mg
8
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Pasta al limone

Posted on by Leigh

Pasta al limone

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 825kcal

Ingredients

  • 300 g spaghetti
  • 2 large lemons (zest and juice)
  • 100 g unsalted butter
  • 4 tbsp olive oil
  • 100 g Parmesan cheese grated
  • 150 ml heavy cream
  • salt and pepper to taste
  • fresh basil leaves for garnish

Instructions

Cook the Pasta:

  • Bring a large pot of salted water to a boil.
  • Add the pasta and cook according to the package instructions until it's al dente. This usually takes about 8-10 minutes.
  • Drain the pasta and set it aside. Be sure to reserve about 1/2 cup (120 ml) of pasta cooking water before draining.

Prepare the Lemon Zest and Juice:

  • Zest both lemons using a fine grater or zester, being careful to only remove the yellow zest and not the bitter white pith.
  • Squeeze the juice from both lemons and strain it to remove any seeds. You should have about 60 ml of lemon juice.

Make the Lemon Cream Sauce:

  • In a large skillet or saucepan, melt the butter over medium-low heat.
  • Add the lemon zest and stir for about 1 minute to infuse the butter with lemon flavor.
  • Pour in the heavy cream and stir to combine.
  • Simmer the mixture for 2-3 minutes, allowing it to thicken slightly.
  • Stir in the grated Parmesan cheese and continue to cook, stirring, until the cheese is fully melted and the sauce is creamy.
  • Season the sauce with salt and freshly ground black pepper to taste.

Combine Pasta and Sauce:

  • Add the cooked pasta to the lemon cream sauce.
  • Gently toss the pasta to coat it evenly with the sauce.
  • If the sauce is too thick, you can add a bit of the reserved pasta cooking water to reach your desired consistency.

Finish and Serve:

  • Drizzle the freshly squeezed lemon juice over the pasta and give it a final toss.
  • Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed.
  • Serve the Pasta al Limone hot, garnished with fresh basil leaves if desired.
    Enjoy your delicious Pasta al Limone with its zesty lemon and creamy sauce!
Nutrition Facts
Pasta al limone
Amount per Serving
Calories
825
% Daily Value*
Fat
 
56
g
86
%
Saturated Fat
 
28
g
175
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
21
g
Cholesterol
 
113
mg
38
%
Sodium
 
419
mg
18
%
Potassium
 
307
mg
9
%
Carbohydrates
 
63
g
21
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
21
g
42
%
Vitamin A
 
1386
IU
28
%
Vitamin C
 
29
mg
35
%
Calcium
 
357
mg
36
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Macaroni Gratin

Posted on by Leigh

Macaroni Gratin

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 771kcal

Ingredients

  • 250 g macaroni pasta
  • 50 g butter
  • 50 g All purpose flour
  • 500 ml Milk
  • 150 g grated cheddar cheese
  • 150 g grated Gruyère cheese
  • salt and pepper to taste
  • 1/4 tsp ground nutmeg
  • 1/4 tsp paprika (optional)
  • 2 tbsp breadcrumbs (for topping)
  • fresh parsley for garnish (optional)

Instructions

Cook the Macaroni:

  • Bring a large pot of salted water to a boil.
  • Add the macaroni pasta and cook according to the package instructions until al dente.
  • Drain the pasta and set it aside.

Prepare the Cheese Sauce:

  • In a medium saucepan, melt the butter over medium heat.
  • Stir in the flour to create a smooth paste (roux). Cook for 1-2 minutes, stirring constantly.
  • Gradually add the milk, whisking continuously to avoid lumps.
  • Cook the sauce over medium heat, stirring constantly until it thickens and comes to a simmer.
  • Reduce the heat to low and simmer for a few more minutes, stirring occasionally.
  • Remove the saucepan from heat and stir in the grated cheddar and Gruyère cheeses until they are fully melted and the sauce is smooth.
  • Season the cheese sauce with salt, pepper, ground nutmeg, and paprika (if using). Adjust the seasonings to taste.

Combine Pasta and Sauce:

  • Preheat your oven to 180°C (350°F).
  • Add the cooked macaroni to the cheese sauce and stir to coat the pasta evenly with the sauce.

Assemble and Bake:

  • Transfer the macaroni and cheese mixture to a greased ovenproof baking dish.
  • Sprinkle the breadcrumbs evenly over the top.
  • Bake in the preheated oven for about 25 minutes or until the top is golden brown, and the macaroni gratin is bubbly and heated through.

Serve:

  • Remove from the oven and let it cool for a few minutes before serving.
  • Garnish with fresh parsley if desired.
  • Serve your delicious macaroni gratin as a side dish or a main course.
    Enjoy your homemade Macaroni Gratin!
Nutrition Facts
Macaroni Gratin
Amount per Serving
Calories
771
% Daily Value*
Fat
 
41
g
63
%
Saturated Fat
 
24
g
150
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
9
g
Cholesterol
 
117
mg
39
%
Sodium
 
661
mg
29
%
Potassium
 
420
mg
12
%
Carbohydrates
 
68
g
23
%
Fiber
 
3
g
13
%
Sugar
 
9
g
10
%
Protein
 
32
g
64
%
Vitamin A
 
1335
IU
27
%
Vitamin C
 
0.01
mg
0
%
Calcium
 
717
mg
72
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lentil meatballs and spaghetti

Posted on by Leigh

Lentil meatballs and spaghetti

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4 people
Calories: 590kcal

Ingredients

Lentil Meatballs

  • 200 g green or brown lentils (about 1 cup)
  • 500 ml vegetable broth (about 2 cups)
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 carrot grated
  • 1 celery stalk finely chopped
  • 1/2 red bell pepper finely chopped
  • 1/2 tsp dried origanum
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 100 g breadcrumbs (about 1 cup)
  • 50 g grated Parmesan cheese (optional)
  • olive oil for frying

Spaghetti

  • 250 g spaghetti
  • salt for pasta water
  • tomato sauce of your choice

Instructions

Prepare Lentil Meatballs:

  • Rinse the lentils under cold water and drain them.
  • In a medium-sized saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes or until the lentils are tender and most of the liquid is absorbed. Drain any excess liquid.
  • In a large skillet, heat some olive oil over medium heat. Add the chopped onion, garlic, carrot, celery, and red bell pepper. Sauté for about 5-7 minutes, or until the vegetables are softened.
  • Add the cooked lentils to the skillet and mix well. Stir in the dried oregano, basil, thyme, salt, and black pepper. Cook for an additional 2-3 minutes to blend the flavors.
  • Remove the skillet from heat and let the mixture cool for a few minutes.
  • Transfer the lentil mixture to a food processor. Add breadcrumbs and Parmesan cheese (if using). Pulse until the mixture comes together, but don't overprocess; you want some texture.
  • Shape the mixture into meatballs using your hands. You should get around 20-24 small meatballs.
  • Heat some olive oil in a large frying pan over medium heat. Fry the lentil meatballs until they are golden brown on all sides, turning them carefully. This should take about 5-7 minutes.

Cook the Spaghetti:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.

Serve:

  • Warm up your favorite tomato sauce in a separate pan.
  • Plate the cooked spaghetti, top with the lentil meatballs, and pour the tomato sauce over them.
  • Garnish with additional grated Parmesan cheese and fresh basil if desired.
    Enjoy your delicious lentil meatballs and spaghetti!
Nutrition Facts
Lentil meatballs and spaghetti
Amount per Serving
Calories
590
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
11
mg
4
%
Sodium
 
1361
mg
59
%
Potassium
 
824
mg
24
%
Carbohydrates
 
104
g
35
%
Fiber
 
20
g
83
%
Sugar
 
8
g
9
%
Protein
 
29
g
58
%
Vitamin A
 
3417
IU
68
%
Vitamin C
 
25
mg
30
%
Calcium
 
219
mg
22
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lentil bolognese

Posted on by Leigh

Lentil bolognese

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4 people
Calories: 585kcal

Ingredients

  • 250 g dried green or brown lentils rinsed and drained
  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 1 carrot diced
  • 1 celery stalk diced
  • 1 red bell pepper diced
  • 400 g canned crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried origanum
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • salt and pepper to taste
  • 250 ml vegetable broth or water
  • 250 g whole wheat spaghetti or pasta of your choice
  • grated Parmesan cheese or vegan friendly cheese (optional for serving)
  • fresh basil leaves (optional for garnish)

Instructions

  • Rinse the lentils under cold water and drain them.
  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
  • Add the minced garlic, diced carrot, diced celery, and diced red bell pepper to the pot. Sauté for another 5 minutes until the vegetables start to soften.
  • Stir in the canned crushed tomatoes, tomato paste, dried oregano, dried basil, dried thyme, salt, and pepper. Cook for 2-3 minutes, allowing the flavors to meld.
  • Add the rinsed lentils and vegetable broth (or water) to the pot. Stir well and bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and let the lentil bolognese simmer for about 20-25 minutes or until the lentils are tender and the sauce has thickened. Stir occasionally to prevent sticking. If needed, add more broth or water to achieve your desired consistency.
  • While the lentil bolognese is simmering, cook the whole wheat spaghetti or pasta according to the package instructions until al dente. Drain and set aside.
  • Taste the lentil bolognese and adjust the seasoning if necessary by adding more salt and pepper.
  • Serve the lentil bolognese over the cooked pasta. If desired, garnish with grated Parmesan cheese and fresh basil leaves.
    Enjoy your delicious and nutritious Lentil Bolognese with metric measurements!
Nutrition Facts
Lentil bolognese
Amount per Serving
Calories
585
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Sodium
 
466
mg
20
%
Potassium
 
1280
mg
37
%
Carbohydrates
 
100
g
33
%
Fiber
 
25
g
104
%
Sugar
 
12
g
13
%
Protein
 
27
g
54
%
Vitamin A
 
3986
IU
80
%
Vitamin C
 
55
mg
67
%
Calcium
 
110
mg
11
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.