Lentils and Spinach Pasta

Toasted Garlic Bread
Clock

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

  1. Place lentils, 1 clove garlic, bay leaf, and ½ tsp salt in a large saucepan; add water to cover by 2 inches.
  2. 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.
  3. Meanwhile, cook pasta according to package directions; reserve 1 cup pasta water.
  4. Mince remaining clove garlic. Heat oil in a large skillet over medium heat.
  5. Add leeks and thyme; cook 5 minutes or until leeks are tender. Add lentils, ¼ tsp salt and pepper.
  6. Add spinach and reserved 1 cup pasta water; cook 2 minutes or until spinach is wilted, tossing often.
  7. 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

  1. 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.
Each Dinner Plan Includes:

  • Seven Dinner Menus
  • Matching Grocery List
  • Access via App or Online
See This Meal Plan