Sweet Potato Noodles with Brussels Sprouts and Lentil Ragu
Try this Sweet Potato Noodles with Brussels Sprouts and Lentil Ragu recipe
Try this Sweet Potato Noodles with Brussels Sprouts and Lentil Ragu recipe
- 1 bay leaf
- salt and pepper
- 2 garlic cloves minced
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon garlic powder
- 2 celery stalks diced
- chopped parsley to garnish
- 1.5 cups water
- 2 small carrots diced
- 3 medium sweet potatoes peeled, blade d, noodles trimmed
- 1/2 cup dry brown lentils
- 1 small red onion peeled and diced
- 2.5 cups shredded brussels sprouts
- 1.5 cups victoria fine foods organic marinara sauce (or sim
- grated parmesan cheese if desired (to garnish)
- Carbohydrate 26.2139075 g
- Cholesterol 0 mg
- Fat 3.4266 g
- Fiber 5.30417502117157 g
- Protein 4.215395 g
- Saturated Fat 0.48952925 g
- Serving Size 1 1 Serving (220g)
- Sodium 76.6286432321719 mg
- Sugar 20.9097324788284 g
- Trans Fat 0.1408905 g
- Calories 149 calories
Step-by-step
- Place the lentils, bay leaf, and water in a small saucepan over high heat and bring to a boil.
- Once boiling, reduce heat to low, cover and let simmer for 15 minutes or until lentils are cooked through, adding more water as needed.
- Meanwhile, cook the sweet potato noodles. Heat half of the olive oil in a large skillet over medium-high heat.
- Once oil is shimmering, add the sweet potato noodles and season with garlic powder, salt, and pepper.
- Cook, tossing occasionally, until cooked through and al dente, about 7 minutes.
- When done, transfer noodles to a plate and tent with foil to keep warm.
- Place the skillet back over medium-high heat and add the remaining olive oil.
- Once oil is shimmering, add the onions, garlic, celery, and carrots and cook for 5 minutes until vegetables soften.
- Add the brussels sprouts and cook until browned, about 5 minutes.
- Add the lentils and tomato sauce and let cook for 5 more minutes, letting flavors mend together.
- Divide the sweet potato noodles into bowls and top with equal amounts of the ragu.
- Garnish with parsley and cheese (if desired.)
A Weeknight Wonder: Sweet Potato Noodles with Brussels Sprouts and Lentil Ragu
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and the never-ending cycle of laundry, the thought of spending hours in the kitchen often feels overwhelming. But this recipe? This is my secret weapon against weeknight dinner despair. Sweet Potato Noodles with Brussels Sprouts and Lentil Ragu is not only bursting with flavor but also incredibly quick and easy to make – a perfect solution for those evenings when time is of the essence.
The beauty of this dish lies in its simplicity and versatility. The sweet potato noodles offer a delightful, subtly sweet counterpoint to the earthy lentils and slightly bitter Brussels sprouts. The vibrant marinara sauce adds a touch of acidity, tying all the flavors together seamlessly. This dish is a fantastic source of protein and fiber, keeping you full and energized throughout the evening – no more 3 p.m. energy crashes for this mama! It’s also naturally gluten-free, making it a fantastic option for those with dietary restrictions.
I usually prep some of the ingredients ahead of time – chopping the vegetables on the weekend, for instance. This makes weeknight cooking a breeze. The lentils can be cooked in advance too, saving even more valuable time during the week. The whole process, from start to finish, takes less than 30 minutes, leaving ample time to connect with my family and enjoy a well-deserved meal together. It's a complete game-changer in my busy week.
Beyond the Basics: Variations and Tweaks
One of the best things about this recipe is its adaptability. Feel free to experiment with different vegetables, such as zucchini, carrots, or bell peppers, to add more color and texture to your ragu. If you're not a fan of Brussels sprouts, feel free to substitute them with another hearty green vegetable like kale or spinach. You can even use different types of lentils, such as green or red lentils, depending on your preference.
For a spicier kick, add a pinch of red pepper flakes to the ragu. A squeeze of fresh lemon juice at the end brightens the flavors beautifully. Don't be afraid to get creative with your garnishes! Toasted pine nuts, a sprinkle of crumbled feta cheese, or a drizzle of balsamic glaze can all add an extra layer of deliciousness. The possibilities are endless!
More than just a meal: A moment of peace
Cooking, for me, is more than just preparing food; it's a form of self-care. It's a time to disconnect from the daily hustle and bustle and focus on something creative and nourishing. This recipe embodies that spirit perfectly. It's easy enough to make even on the busiest of days, but it's also flavorful and satisfying enough to make you feel good about the food you're putting on your family’s table. So, whether you’re a busy professional, a devoted parent, or simply someone who appreciates a quick and delicious meal, this Sweet Potato Noodles with Brussels Sprouts and Lentil Ragu is sure to become a staple in your kitchen.
Embrace the simplicity, enjoy the flavor, and savor the moment.
