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...
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.
http://realfailsafemeals.blogspot.com/2010/10/butternut-pumpkin-lentil-spaghetti.html