Lentils and Spinach Pasta
Toasted Garlic Bread
Ingredients
- 1 cup dried green or brown lentils
- 2 cloves garlic
- 1 bay leaf
- ¾ tsp salt, divided
- 1 (16-oz) pkg bow-tie pasta
- 2 Tbsp olive oil
- 3 leeks, cleaned and sliced (white and light green parts)
- ¼ tsp dried thyme
- ½ tsp pepper
- ½ (16-oz) pkg baby spinach
- 2 Tbsp vegan red wine vinegar
Instructions
- Place lentils, 1 clove garlic, bay leaf, and ½ tsp salt in a large saucepan; add water to cover by 2 inches.
- Bring to a boil over medium-high heat; reduce heat to simmer. Cook 20 to 25 minutes or until lentils are tender; drain and discard garlic and bay leaf.
- Meanwhile, cook pasta according to package directions; reserve 1 cup pasta water.
- Mince remaining clove garlic. Heat oil in a large skillet over medium heat.
- Add leeks and thyme; cook 5 minutes or until leeks are tender. Add lentils, ¼ tsp salt and pepper.
- Add spinach and reserved 1 cup pasta water; cook 2 minutes or until spinach is wilted, tossing often.
- Pour lentil mixture over pasta. Add vinegar, and toss to combine.
Side Dish Ingredients
- ¼ cup vegan butter, softened
- 2 cloves garlic, minced
- 1 (12-oz) French baguette, split lengthwise
Side Dish Instructions
- Preheat broiler. Stir together butter and garlic; spread on cut sides of bread. Broil 2 minutes or until lightly toasted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
471
|
216
|
687
|
| Fat (g) | 6 | 8 | 14 |
| Sat. Fat (g) | 1 | 6 | 7 |
| Protein (g) | 19 | 6 | 25 |
| Carb (g) | 84 | 30 | 114 |
| Fiber (g) | 8 | 1 | 9 |
| Sodium (mg) | 331 | 388 | 719 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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