Skip to main content

Butternut Pumpkin Lentil Spaghetti

Or:  "Lentil Pasta - Best Ever (2)"

I was making lentil pasta, opened the pantry and discovered I didn't have the ingredients I wanted.  No worries!   It's lentil pasta!  It's very forgiving.  After searching the pantry and fridge I decided to have a go at a pumpkin slant.  Should be tasty?  Yep!  It was.

Ingredients
  • 2 cans Lentils - drained and rinsed (keep separate)  (this time I used dried brown and red lentils,  so soaked them a while first.)
  • 1 can borlotti beans - drained and rinsed
  • 1 can chickpeas - drained and rinsed
  • oil or butter
  • 1-2 cloves garlic
  • l/2 - 1 leek - cut into chunks
  • 1 medium carrot - roughly chopped into chunks
  • 100g or so of Butternut Pumpkin - peeled and roughly cut into large chunks
  • zuccini - peeled& roughly chopped
  • 1/4 - 1/8 cabbage
  • tsp salt
  • tsp citric acid
  • 1 - 2 tabs brown sugar
Method
  • put in garic and leek into TMX and give it a quick whizz to chop
  • scrape down and add butter
  • Saute on 100 deg for 2 minutes on speed 1.
  • Add carrot, pumpkin and zucchini and pulverise for about 5-8 seconds on speed 7
  • Add beans (retain some beans to add whole later) and cabbage
  • A couple of whizzes on turbo will see it done
  • Add about 500-800g water
  • Add salt, citric acid and brown sugar and lentils and whole beans
  • Cook on 100 degrees for 30 minutes on Reverse Speed 1-2 (check it for water during the process and add a little if necessary)  (20 minutes if you're using canned lentils)
  • Check and see if it's ready,  if it's still tasting a bit 'cabbage-y' or raw, then keep cooking for perhaps another 20 minutes or so.
  • Serve over spaghetti...  
Verdict:
 The kids came home with Mr Frillypants from swimming lessons and asked what was for dinner.  When I said 'Lentil Pasta' I was met with "Yes!!".  It always surprises me that this is one of their favourite meals.  I mean...  it's just so disgustingly healthy!!!! Anyone would think I'd just said we were having pizza... from the Pizza Shop... with that reaction.

Tweeks:
I have tweeked the 'best ever' recipe to get this one.  Who knows,  I may tweek this again.  But this was damn tasty.  I'm wondering if I could dare add ricotta cheese,  but that can have a texture to it that can be off putting for little kids.  So, maybe I shouldn't risk it?  Thoughts?

This has zucchini and butternut pumpkin, which are both moderate in Salicylates.  If you're sensitive or have had some more Sals recently,  maybe leave out the zucchini.  

Comments

  1. I tried this last week (a non-thermomix version, that is) - and it was fantastic!

    ReplyDelete

Post a Comment

Please leave your comments. Especially suggestions to make these meals as scrummy as possible.

Popular posts from this blog

Sandra's No-Tomato Sauce

I have been using this all over the place...  and a bit like the Deli Chicken,  it has helped save Failsafe cooking all over again.  People on the facebook Failsafe pages are talking about it,  it has been translated into Thermomix-ese on the "Something From Nothing" page and here's mine.

Oh,  but first,  here's --->  Sandra's original.



Ingredients :

1 tin Red Kidney Beans, drained and rinsed150g Pear, about 2 large halves1 teaspoon Citric Acid1/4 cup (50g) Brown Sugar1 teaspoon Salt2 medium Carrots*, peeled and roughly chopped 1 stick Celery, roughly chopped4 Spring onions roughly chopped3-4 cloves of garlic1/2 cup WaterMethod:
Add all ingredients, except water, to TMX and pulverise on Speed 8 for about 5-8 secondsAdd waterWith MC in, cook for 25minutes,  Speed 3,  100ºC Purée by gradually increasing to Speed 9 for about 15 seconds*Moderate Salicylates

Verdict:  When I first tasted this I thought....    >.<  ewwww!...  but then I remembered I'd just ta…

Real Deli Chicken

The internet community is amazing, isn't it?  I have been a part of special interest forums (infertility, breastfeeding, homebirth, parenting, Thermomix, Failsafe diet) and I love that there's always someone out there with the information you need.  This recipe is exactly that.  On the 'Beyond Failsafe - Biomedical Treatment for Food Intolerances' facebook group, one person asked for some 'chicken-y school lunch ideas'.  Along came Meredith H. with her very simple answer.  She soaks chicken in brine,  poaches it...  and as easy as that you have a very commercial-tasting 'Deli Chicken' with no cruddy ingredients what-so-ever.  Her kids call it 'white bacon'...  we played around with 'chacon', 'bicken'...  and the winner is Real Deli Chicken.


INGREDIENTS:
500+g chicken breast filletsAbout 1/4 cup salt1 Litre Cold Water, METHOD:
Dissolve salt in water by stirring wellPut in whole chicken breasts, cover and place in fridge Soak for 2-3…

Yorkshire Pudding

Mr frillipants' mum gave me this recipe, which really is the easiest-peasiest thing ever.

I am in the habit of making this with most roasts now, whether it's red or white meats, and it tastes so yummy with the meat and roasted veggies.  The recipe that I have says cooking time is 40-50 minutes,  which is seriously wrong. No idea where they got that? What I normally do is, when I have taken the cooked meat out of the oven to rest, and the veggies are still cooking, I put my 12-hole muffin tray in to start heating up.  I've already put a tiny dribble of a failsafe oil into each cup.  After a few minutes, I take the hot muffin tray out and, working very quickly, I pour the batter into each cup to about 1/3 full.  This will fill all 12 cups, giving the frillipantii 2 each... because we're greedy-gubbinses when it comes to Yorkshire Puddingses.

INGREDIENTS

125g plain flour2 eggs1 tsp salt275g milkMETHOD Put all ingredients into Thermomix and mix on Speed 5 for 5 secondsScrap…