Pasta e fagioli

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
Lentils, 1 cup, driedWater, tap, 2 cupsYellow Bell Pepper, large, cored and dicedOnion, raw, 1 medium, dicedBaby peeled carrots, raw, 1.5 cup, cut in thirdsTomatoes, petite diced, small canGarlic, peeled, 1 large clove Sea salt, 3/4 tspPepper, black, coarse (restaurant grind) 2 tsp(***Option: 1/2 teaspoon SMOKED paprika!)Seitan Chorizo, 4 oz (recipe in my recipe box)Farfalle, DeCecco, 4 cups, cooked
Directions
In a saucepan, place 2 cups water, one cup lentils, bell pepper, onion, baby carrots, diced tomatoes, garlic clove (WHOLE), sea salt and black pepper. Bring to a boil. When this comes to a boil, reduce heat to the lowest setting and cover, simmering gently for up to two hours or until the lentils are firm to the bite. Cooked, not mushy-anybody can overcook them. When this is done, cut the seitan in half, lengthwise, then into half-inch slices. Add to the lentil mix and stir in.

Just before serving, cook two dry cups of farfalle (bow-tie) pasta according to manufacturer's directions. Do NOT SALT or OIL the water. Place a cup of cooked pasta in each of four bowls, ladle the lentils over the pasta, and serve. A little low-fat parmigiana sprinkles nicely over this, but invalidates the vegan standing of the recipe.

Questions? Comments? Exhortations? All are welcome. God bless you all. Keep coming back; it works, if you work it. So, WORK it, you're worth it!

Serving Size:�Makes 4 hearty servings; 6 to 8 side dishes

Number of Servings: 4

Recipe submitted by SparkPeople user TA24JC.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 373.7
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,094.4 mg
  • Total Carbs: 70.3 g
  • Dietary Fiber: 10.7 g
  • Protein: 20.0 g

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