Lentil Enchilada Pasta Family Recipe

  • Time: 25 minutes (add 15 minutes more if using uncooked lentils)
  • Servings: 2 Gastric Sleeve + 4 Regular
  • Sstage: Post-Recovery

INGREDIENTS:

  • Whole-wheat pasta, uncooked - 300 grams or 10.5 oz (can replace with chickpea pasta if intolerant to wheat pasta)
  • Lentils, cooked - 2 cups (400 grams)(or about 2/3 cup uncooked)
  • Olive oil - 1 tbsp (14 grams)
  • Red onion - 1 medium (150 grams)
  • Garlic clove - 4 medium (16 grams or 4 tsp minced garlic)
  • Vegetable broth, low sodium - 2 cup (480 grams)
  • Crushed tomatoes - 2 cup (480 grams)
  • Nutritional yeast - 4 tbsp (15 grams)
  • Wheat flour, all purpose - 2 tbsp (16 grams)(can replace with cornstarch)
  • Chili powder - 2 tbsp
  • Cumin, ground - 1 tsp
  • Sea salt - 1 tsp
  • Black pepper, ground - 1/2 tsp
  • Cilantro, chopped fresh leaves - 1 handful (20 grams)
  • Hemp seeds - 2 tbsp (20 grams)

INSTRUCTIONS:

  1. Cook pasta according to instructions. Cook lentils if using uncooked.
  2. Place a large pan over medium heat and add the oil. Chop the red onion and garlic. Add them to the pan once it is hot and cook for 1-2 minutes.
  3. Add the vegetable broth, crushed tomatoes, cooked lentils, nutritional yeast, flour and spices (chili powder, cumin, sea salt, and black pepper). Mix gently and cook for 6-7 minutes.
  4. Add the cooked pasta to the pan. Mix gently and turn off the heat. Garnish with chopped cilantro.

*Gastric sleeve servings: Serve 160 grams of the lentil enchilada pasta and garnish with 1 tbsp of hemp seeds. Serving size is 6.0 ounces. Makes 2 gastric sleeve servings.

*Regular servings: Equally divide the remaining food by the listed number of regular servings.

*Note: Mild-spicy. Stays fresh in the refrigerator for 3 days.

NUTRITION FACTS per Gastric Sleeve serving:

  • Calories 230
  • Protein 11 grams
  • Carbs 32 grams
  • Fat 7 grams
  • Fiber 7 grams
  • Sugar 4 grams
  • Iron 19% DV
  • Calcium 5% DV
  • Sodium 13% DV

DV = Daily Value, Based on diet for healthy adults

Nutritionist notes: Lentils are a great source of protein, iron, and fiber. They don't take to long to cook like other legumes and are very versatile when used in different recipes.

lentil-enchilada-pasta-wm.jpg

*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.