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.
- 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
- 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...
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.
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.