Lentils are one of my favorites sources of protein. Considered one of the world’s healthiest food (made it to the top five in Health magazine), is a great source of iron, vitamin, dietary fiber, folate and potassium.
Red lentils have a lower concentration of fiber than the green counterpart, but I love those especially to enrich soups and pastas because of the extra creamy texture it adds to the dishes.
Besides, when it’s mixed with other grains, like rice, turns into a complete protein dish that we should not underestimate.
In this recipe I used organic green lentils and soaked them in water four hours before cooking.
Another ingredient I pick for this recipe was this powerful antioxidant kale, very high in beta-carotene, vitamins C and K, lutein and calcium.
So, together with other vegetables and a pretty colorful galletti pasta, you can see this will be a super food plate.
This dish can also be cooked altogether, in which the pasta benefits from the thick lentil cream. This time I cooked separately, but with water from the vegetable mix. That way I was able to mount the plate by layers.
First, a soft bed of lentils and vegetables.
The same lentil base is also good with rice. Here it is one example served with a jasmine coconut rice. Recipe at bottom.
Six Color Galletti in a Bed of Lentils and Vegetables
Preparation time: 20 minutes
Cook time: 30 minutes
2 cups of lentils (pre-soaked in water 4 hours)
1 large bunch kale
1 large sweet onion
5 cloves of garlic
2 cups of six color galletti or other macaroni pasta
3 tsp of salt, divided
1 tbsp parsley flakes
1 tbsp Italian seasoning herbs
Soaked the lentils in water 4 hours before cooking. In a large pan, bring enough water to cover the lentils to a boil and add to the lentils the previously chopped ingredients: carrots, kale, onion, garlic and zucchini. Add the salt, parsley and italian herbs and let it cook 30 minutes in medium heat.
In another pan, bring water and salt to boil, add the pasta and let it cook until al dente, around 6 minutes. Drain the pasta and add olive oil.
Serve the lentils and vegetables with pasta on top and pour some grated parmesan and mozzarella cheese.
Jasmine coconut rice (adapted from bon appetit)
Preparation time: 5 minutes
Cook time: 8-10 minutes
3 cups water
2 cups jasmine rice
5 tbsp canned unsweetened coconut milk
1 tsp salt
1 tbsp parsley flakes
5 cloves of garlic, chopped
Rinse and drain the rice. Combine the rice with water, coconut milk, salt, garlic and parsley in a large saucepan. Bring to boil. Reduce heat. Cover and simmer until rice is tender and liquid is absorbed, 8 to 10 minutes. Let rice stand, covered, 5 minutes before serving.