Lentil Pasta - Best Ever!
Well, that's what all the family said, anyway. 'Best ever, Mum'. Well, I've been making lentil pastas for a while now... variations on a theme. This was the first time in the TMX and so I tried to be really careful with what I was adding.
Ingredients
* 2 cans lentils - drained and rinsed (keep separate)
* 1 can kidney beans - drained and rinsed
* oil or butter
* 1-2 cloves garlic
* l/2 - 1 leek - cut into chunks
* carrot - peeled & grated (Yes, I could have used the TMX to pulverise it, but 9 month-old Mr JA hates the loud noise)
* zuccini - peeled & grated
* 1/4 - 1/8 cabbage
* peas
* 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 1 can of the lentils and kidney beans (retain a few beans to add whole later)
* A couple of whizzes on turbo will see it done
* Add carrot, cabbage, zuccini, peas (retaining a few), salt, citric acid and brown sugar
* Cook on 100 degrees for 20 minutes on Reverse Speed 1 (check it for water during the process and add a little if necessary)
* Give it another good whizz to get it all processed, it will somewhat resemble a mince. Slowly bring up to Speed 7 (careful, it's hot!) for about 30 seconds.
* Add the second can of lentils, few kidney beans and frozen peas.
* Cook on 100 deg for a further 10 minutes on Reverse Speed 1.
* Check and see if it's ready, if it's still tasting a bit 'cabbage-y', then keep cooking for perhaps another 10 minutes or so.
* Serve over penne or spiralli or spaghetti...
http://realfailsafemeals.blogspot.com/2010/09/lentil-pasta-best-ever.html