BM #113 : Week 2, Day 3
Theme : Protein Rich Dishes
Like I mentioned in an earlier post, I had a bunch of cookery books from our library before they closed for COVID 19. All the books are renewed remotely by them to avoid unnecessary fines. I had three instant pot books and I have used all three multiple times by now. One book is Vegan, which is more useful for me as I am a vegetarian. The other two books have a lot of meat based recipes, so a good amount recipes are of not any use to me. None of us are going to try every single recipe from a book anyway, so a book is great if you get one good reliable recipe that you can try again and again. I have a really big Hershey baking book with me. I have tried only two recipes from that book and those two recipes are something I have prepared many many times now. So for me, that book is a winner even though there are other 500 recipes that I am never going to prepare :-)
So back to the recipe here, this is from Stefanie Bundalo’s book Quick Prep Cooking with your Instant Pot. I have already tried couple of recipes from this book with good results. The lentil sauce is just one among those. It’s been awhile since I used the slow cook function in Instant Pot, so it was nice to try that. I made this in the morning so that we could serve the sauce for dinner with spaghetti.
Read on for the recipe.
- 2 cups water
- 1 can crushed tomatoes 14 oz
- 4 garlic cloves, crushed
- 1 teaspoon dried Italian seasoning
- 1 teaspoon vinegar
- 1 cup green lentils
- 1 small onion, chopped
- 1 1/2 cups mushrooms, sliced
- 1 cup carrots, chopped finely
- Salt, pepper and red chili flakes – to taste
- Parmesan cheese, for sprinkling on top
- Cooked spaghetti, for serving
- Add everything except the cheese and spaghetti to the instant pot. Mix well. Check the salt and pepper amount and adjust if needed.
- Keep the lid, leave steam vent open (in VENTING position). This is important. Cook for 6 hours in “Slow Cook” mode. The book mentioned 10 hours, but I stopped at 6 hours and it was still fine.
- Once the lentils are cooked, mix everything well and serve on top of spaghetti or noodles of your choice. Sprinkle with some more Italian seasoning and Parmesan cheese if preferred.
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5 thoughts on “Lentil mushroom spaghetti”
Very interesting sauce there. I am sure I can convince the kids to try this one :)
Unfortunately, I don’t have a library that I can go to..anyway I also have so many cookbooks that I just only glance…The pictures are so good..
Wow such a nice and healthy pasta sauce. Looks delicious
My thought process is similar to yours while combing through cookbooks since I renew a book sometimes jutst to try one recipe. That is an interesting sauce that is protein rich and filling.
That is a very interesting and nutritious pasta sauce. Lentils and mushrooms sounds like a yummy combination. I think my kids might like it – will try for them.