Tagliatelle Pasta with Artichoke Hearts and Lentils

VEGANLOVLIE
24Ingredients
50Minutes
670Calories

Ingredients

US|METRIC
  • 200 grams brown lentils (dried, or beluga/du Puy variety, rinsed and drained, [1 cup])
  • 750 milliliters water ([3 cups])
  • 1 bay leaf
  • 2 Roma tomatoes (large, diced into big chunks)
  • 1 tablespoon minced ginger
  • 1 small onion (diced or sliced, omit if you don’t consume)
  • 2 tablespoons cooking oil (I used sunflower oil)
  • 8 artichoke hearts (canned or jarred)
  • 8 white mushrooms (– 10)
  • 1/2 cup crushed tomatoes (good quality or use pasta sauce)
  • 6 dried apricots (finely chopped or minced)
  • 1/2 cup orange juice
  • 1 teaspoon dried thyme
  • 3/4 teaspoon cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon chilli flakes
  • 1/2 teaspoon bouillon powder (vegetable, or half cube, optional)
  • water (as required to make the sauce)
  • 350 grams noodles (tagliatelle, or pasta of choice)
  • salt
  • pepper
  • fresh herbs
  • parsley
  • basil
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    NutritionView More

    670Calories
    Sodium13% DV320mg
    Fat17% DV11g
    Protein61% DV31g
    Carbs37% DV112g
    Fiber112% DV28g
    Calories670Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol75mg25%
    Sodium320mg13%
    Potassium1350mg39%
    Protein31g61%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate112g37%
    Dietary Fiber28g112%
    Sugars8g16%
    Vitamin A30%
    Vitamin C60%
    Calcium15%
    Iron60%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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