Gluten Free Vegan Brown Lentil & Vegetable Pasta

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by: theblendergirl






I have been making this delicious gluten free brown lentil and vegetable pasta for about 20 years. It has become a staple in my family: a fantastic healthy allergy-friendly meal the whole family can enjoy. It is gluten free, dairy free, egg free, nut free and soy free. If you don't want to make your own tomato sauce you could always use a small can of tinned tomatoes and 1 tablespoon of tomato paste in the recipe. But I prefer to use fresh ingredients. If you are serving this recipe to children, leave out the red chilli flakes. Enjoy!




ingredients

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serves: 8

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 1/2 cups chopped tomato (about 2 medium tomatoes)

1/2 cup chopped celery (about 1 -2 ribs)

1/2 cup sun dried tomato

2 tbsp finely chopped fresh garlic

1 tbsp agave nectar

2 tsp Celtic sea salt

1 tbsp dried basil

1/2 tbsp dried oregano

1/2 tsp dried red chili pepper flakes (optional leave out if serving to children)

freshly ground pepper to taste

Nutrition Facts
Gluten Free Vegan Brown Lentil & Vegetable Pasta

Servings Per Recipe: 8

Amount per Serving

Calories: 238

  • Total Fat: 1 g
  •     Saturated Fat: 0.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1067.6 mg
  • Total Carbs: 44.6 g
  •     Dietary Fiber: 17.4 g
  •     Sugars: 10.1 g
  • Protein: 14.8 g
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preparation

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, blend the tomatoes and the sun dried tomatoes with the agave and ½ tsp Celtic sea salt until pureed. Set aside.

3.  Heat 1 cup of the vegetable broth with 1 tsp salt, ¼ tsp cracked pepper, and ½ tsp red chili flakes and sauté the garlic and onions for about 5 minutes until translucent.

4.  Now add in the celery and carrots and stir for another few minutes.

5.  Next add in the broccoli, zucchini, tomato purée, and remaining stock and bring to the boil.

6.  Reduce to a simmer and add in the cooked lentils and parsley.

7.  Simmer for 30 minutes. Check frequently in case you need to add a bit more stock.

8.  Serve tossed through gluten free pasta of your choice. YUMMO!

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