Vegetarian one-pot lentil pasta Trangia
Outdoor

Vegetarian one-pot lentil pasta Trangia

A vegetarian one-pot Trangia pasta with red lentils, tomato and gentle spices. The lentils add substance, and everything cooks in the same pot.

OutdoorCampingVegetarianVeganNordicone-pot pasta
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35 min total
3 servings
Easy

Ingredients

servings

  • Pasta and lentils

    • 250 g Short pasta
    • 1 dl Dried red lentils, rinsed
    • 8 dl Water
    • 1 spsk Vegetable stock powder
    • 2 spsk Tomato paste
    • 1 stk Onion
    • 1 stk Carrot
    • 2 fed Garlic cloves
    • 1 spsk Neutral oil
    • 1 tsk Dried oregano
    • 0.5 tsk Black pepper

Instructions

  1. 1

    Cut the vegetables

    1. Finely chop the onion and garlic.
    2. Dice the carrot small so it softens with the pasta.
    3. Rinse the red lentils in a bowl with a little water, then drain.
    8 min
    KnifeCutting Board
  2. 2

    Build the base flavor

    1. Warm the oil in the Trangia pot.
    2. Sweat the onion and carrot until the onion looks glossy.
    3. Stir in garlic, tomato paste and oregano for a moment.
    5 min
    PotSpatula
  3. 3

    Cook pasta and lentils together

    1. Add the water and stock powder, and bring to a gentle boil.
    2. Add the lentils and pasta.
    3. Simmer, stirring often with the lid ajar, until the pasta is tender and the lentils are fully soft – typically 12–15 minutes. Taste a lentil.
    4. Add a little water along the way if the pot gets too dry.
    15 min
    PotSpoonLid
  4. 4

    Season

    1. Season with pepper and salt. The stock already adds salt, so start gently.
    2. Let the pot sit off the heat for a minute so the sauce settles.
    2 min
    PotSpoon

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Details

Nutrition

Calories

480kcal

Protein

20g

Fat

10g

Carbs

75g

Serving Size

420g

Serving

Suggestions

  • • Serve warm straight from the pot. It is a dish that can wait a moment.

Drink Pairings

  • • non-alcoholic: Water

Side Pairings

  • • Flatbread

Dessert Pairings

  • • Dried fruit

Storage

Fresh

  • • Duration: 1 days
  • • Temperature: 5°C
  • • Method: Best eaten the same day. If leftovers remain, cool them and keep in the fridge for up to a day.

Frozen

  • • Duration: 30 days
  • • Temperature: -18°C
  • • Method: Leftovers can be frozen for up to a month. Thaw in the fridge, then warm gently in the pot with a little liquid.

Reheating

  • • Pot: Warm leftovers in the Trangia pot over low heat. Stir regularly, and add a splash of water if it dries out.

Tips

Preparation

  • • Cut the carrot small – large pieces will not soften in pasta time.
  • • Stock powder is practical outdoors. A stock cube works too – crush it into the water.

Cooking

  • • Stir from the bottom. Lentils and pasta like to stick as the liquid thickens.
  • • If the pot thickens before the pasta is done, simply add a splash of water.

Serving

  • • The dish is fine on its own. A sprinkle of oregano on top gives a quiet finish.

Variations

Flavor

  • Try a pinch of smoked paprika if you have it in the spice pouch.
  • If you have lemon juice in a small bottle, a few drops at the end lift the flavor.

Health

  • You can replace some of the pasta with extra lentils. Start with an extra ½ dl and watch the liquid.

Method

  • Cook the lentils for 5 minutes first if they are a bit old and firm, then add the pasta.

Toppings

  • Fresh parsley
  • A sprinkle of oregano
  • Olive oil

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.

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Comments

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.

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