Best Pasta With Lentil Sauce And Feta Vegetarian Recipes

ONE POT PASTA WITH CHEESY LENTIL SAUCE

Steps:

• In a large pan, saute your garlic until fragrant. Add the mixed herbs and lentils and mix together for another minute.
• Add your tomatoes, tomato paste, balsamic vinegar and sugar to form your tomato sauce.
• Add the dried pasta and then fill the tomato can one and a half times with water and add to the pan.
• Bring to a simmer, and let the pasta cook for 10 to 12 minutes (stirring regularly) until it is al dente.
• Keep an eye on the pasta. If the sauce in the pan thickens up before the pasta is cooked, add some extra water. Thicker pastas will require more water than thinner, quicker cooking ones. I've erred on the side of less water in these instructions, because my pasta was a quick cooking variety. But if, once the pasta is cooked, the sauce is too thin: just keep it on the heat for a few more minutes uncovered until some liquid evaporates. Or you can add some more tomato paste to thicken it up.
• Once the pasta is cooked, add the cheddar cheese and stir until melted. Serve!

PASTA WITH LENTIL SAUCE AND FETA (VEGETARIAN)

Steps:

• Saute onion, carrot and celery in oil over low heat until softened (about 5 minutes).
• Add remaining ingredients, except lentils, beans, and pasta. Bring to a boil and season with salt and pepper. Turn the heat to low and let simmer for 10 minutes.
• Add the lentils and beans and cook for an additional 5 minutes.
• Meanwhile, cook the pasta as directed. Drain and divide pasta between bowls, top with sauce and sprinkle with feta.

SICILIAN LENTIL PASTA SAUCE

Steps:

• In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
• Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes.
• Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.

PASTA AND LENTILS (PASTA E LENTICCHIE)

Steps:

• In a large pot or Dutch oven, heat the oil over medium-high. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Add 5 cups of water, the lentils, the thyme and bay leaves (if using). Partially cover, bring to a boil, then reduce heat and simmer, partially covered, until the lentils are al dente, 25 to 30 minutes.
• Add the tomatoes and 1 teaspoon salt, and bring to a boil over high. Add the pasta and cook, stirring often to keep the pasta from sticking to the pot, until the pasta is al dente, 10 to 20 minutes. (It may take longer than the cook time on the package.) If the pot starts to look dry at any point, add more water, 1/4 cup at a time.
• Turn off the heat, discard the thyme and bay leaves, then stir in the Parmesan. Cover and let sit for 3 minutes so the flavors meld and the sauce thickens. Season to taste with salt and pepper. Eat with more Parmesan and a drizzle of olive oil.

LENTIL KOFTA WITH ORZO & FETA

Steps:

• Put the lentils, egg, oats, ras el hanout, half the parsley and the lemon zest in a food processer. Add some seasoning and blitz until finely chopped. Remove the blade, shape the mixture into balls the size of cherry tomatoes, then chill for 20 mins. Heat oven to 200C/180C fan/gas 6.
• Meanwhile, heat 1 tbsp of the oil in a pan. Add the garlic, sizzle for 30 secs, then add the tomatoes, sugar and some seasoning. Bubble the sauce for 20-25 mins until rich and thickened. While the sauce cooks, line a baking tray with foil and arrange the kofta on top. Drizzle over the remaining oil, and bake for 20 mins, rolling around in the tray halfway through cooking. Once cooked, add the kofta to the tomato sauce, gently coating each one.
• Cook the orzo following pack instructions, then drain and divide between 4 plates. Top with the sauce and kofta, crumble over the feta and sprinkle with the remaining parsley.