Six Color Galletti in a Bed of Lentils and Vegetables

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.

Then, a galletti layer topped with grated parmesan and mozzarella cheese.

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

Serves 4

2 cups of lentils (pre-soaked in water 4 hours)

6 carrots

1 large bunch kale

1 large sweet onion

5 cloves of garlic

1 zucchini

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.


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7 Responses to Six Color Galletti in a Bed of Lentils and Vegetables

  1. Gorgeous color and healthy! Love it on that rice bed.

  2. Sarah Elizabeth says:

    This look absolutely delicious. I think I might make this soon. : )

  3. What a beautiful plate! I love lentils, but I’m not familiar with them outside of making soup. I’ll definitely have to give this power plate a try!

  4. Vonn says:

    I’ve had this with rice and it was very good but I never tried with pasta humm…

  5. Thanks for the comments. Indeed, it is a power plate, colorful and super yummy.
    Vonn, next time maybe you can try it with pasta, it’s worth it ;)

  6. Pingback: Chickpea Curry on Coconut Basmati Rice | WordFlux

  7. This dish is right up my alley, but then again many of some other dishes I have seen in your blog are right up my alley…. I also love lentils, I actually love any legume really. Nice blog and thanks for checking mine :-)

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