LINGUINE WITH SPINACH, ARTICHOKES, AND RED LENTIL SAUCE

By á-172996

Serves 4

Per Serving:430 calories (20 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 80g carbohydrate (14g dietary fiber, 7g sugar), 22g protein

Ingredients

• 2 teaspoons brown mustard seeds
• 1 cup low-sodium vegetable broth
• 1 cup finely chopped yellow onion
• 3/4 cup dried red lentils
• 3 cloves garlic, finely chopped
• 6 tablespoons lemon juice
• 1/2 pound whole wheat linguine
• 1 bunch spinach, stemmed and roughly chopped
• 4 artichoke hearts, rinsed, drained and quartered

Preparation

Step 1

In a medium pot, heat mustard seeds over medium heat until they begin to pop, 2 to 3 minutes. Carefully add broth, 1 cup water, onion, lentils and garlic and bring to a boil. Reduce heat to medium-low, cover and simmer until lentils are very tender and falling apart, about 20 minutes. Remove from heat, add lemon juice and stir until lentils break apart to make a sauce. Meanwhile, bring a large pot of water to a boil. Add linguine and cook until al dente, 8 to 10 minutes; drain and return to pot. Immediately add spinach, artichoke hearts and lentil sauce to hot pasta, toss well and serve.