#red lentil

Live your best plant-based life with this simple and delicious red lentil penne pasta recipe.

Barilla® Red Lentil Penne with Butternut Squash, Heirloom Carrots, Marjoram and Walnuts

Ingredients
1 box Barilla® Red Lentil Penne
4 tbs. extra-virgin olive oil, divided
½ small yellow onion, chopped
1 small butternut squash, diced into half-inch pieces
3 cups vegetable broth
3 multicolored heirloom carrots, sliced
2 tbs. fresh marjoram leaves
½ cup walnuts, chopped
Salt and black pepper, to taste

Directions

1. Bring a large pot of water to a boil.
2. Meanwhile, in a skillet, sauté sliced carrots with 1 tbs. of the extra-virgin olive oil over high heat for 3 minutes. Season with salt and pepper and set aside.
3. In another skillet, sauté chopped onion with half the olive oil for 3 minutes and then add the diced butternut squash and the vegetable broth. Season with salt and pepper and bring to a simmer, cooking butternut squash until it’s done.
4. Once the butternut squash is thoroughly cooked, remove skillet from heat, let ingredients cool and then process 1/3 of mixture in a blender until smooth. Pour the blended ingredients back into the skillet with the other 2/3 of sautéed butternut squash and onions.
5. Stir in the sautéed carrots.
6. Cook pasta according to package directions and then drain and toss the red lentil penne with the butternut squash and carrot mixture.
7. Stir in marjoram leaves and top with walnuts and drizzle with remaining olive oil before serving.

Photo + Recipe Credit:Barilla Executive Chef Lorenzo Boni

Jain + Vegan Mulligatawny Soup

Ingredients

• 1 tsp olive oil
• 2 celery stalks, diced
  
• 2 red peppers, diced
• 1 large apple, diced
• 1 tbs ginger powder
  
• 1 tbs coriander powder/turmeric mixed
• 1 tbs garam masala
• ¼ tsp cayenne, optional
• 1 tbs tomato paste
• 1 can light coconut milk
• 1 c Jain broth (broccoli stalk ideal for this broth)
• 1 15.5-oz can diced tomatoes with liquid
• ½ c red lentils (लाल मसूर की दाल)
• 1 tbs cilantro, for garnish

Instructions

Heat oil in a large pot or dutch oven over medium heat. Saute  celery and red peppers until slightly softened, about 5 minutes.

Add ginger, coriander powder/turmeric mix, garam masala, and cayenne, if using. Saute another minute, until fragrant.

Stir in tomato paste, coconut milk, Jain broth, tomatoes, and lentils. Bring to a boil. Reduce heat to low, cover, and simmer until lentils are cooked through, about 20 minutes.

Blend and serve, garnished with cilantro + a dollop of vegan cream cheese.