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Tagliatelle Pasta with Artichoke Hearts and Lentils
VEGANLOVLIE22Ingredients
50Minutes
660Calories
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Ingredients
US|METRIC
4 SERVINGS
- 200 grams brown lentils (dried, or beluga/du Puy variety, rinsed and drained, [1 cup])
- 750 mL water ([3 cups])
- 1 bay leaf
- 2 Roma tomatoes (large, diced into big chunks)
- 1 Tbsp. minced ginger
- 1 small onion (diced or sliced, omit if you don’t consume)
- 2 Tbsp. cooking oil (I used sunflower oil)
- 6 artichoke hearts (canned or jarred)
- 8 white mushrooms
- 1/2 cup crushed tomatoes (good quality or use pasta sauce)
- 6 dried apricots (finely chopped or minced)
- 1/2 cup orange juice
- 1 tsp. dried thyme
- 3/4 tsp. cumin
- 1 tsp. sweet paprika
- 1/2 tsp. chilli flakes
- 1/2 tsp. bouillon powder (vegetable, or half cube, optional)
- water (as required to make the sauce)
- 350 grams noodles (tagliatelle, or pasta of choice)
- salt
- pepper (to taste)
- fresh herbs (like coriander, parsley,basil... for garnish, optional)
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NutritionView More
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660Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories660Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol75mg25% |
Sodium310mg13% |
Potassium1280mg37% |
Protein30g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate110g37% |
Dietary Fiber26g104% |
Sugars8g |
Vitamin A25% |
Vitamin C50% |
Calcium10% |
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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