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Meatless Monday recipe of the week: Linguine with Spinach, Artichokes, and Red Lentil Sauce
Sometimes it’s just worth it to fall back on that old pantry staple: pasta.
But it doesn’t just have to be pasta with the requisite red sauce. No, vegetarian dishes can be so much more. Here’s a handy (and yummy) example: Linguine with Spinach, Artichokes, and Red Lentil Sauce.
OK, yes, the sauce is technically red, but this isn’t your ubiquitous marinara. Rather, it’s a hearty dish with plenty of protein (thanks, lentils!) and extra special flavor from the spinach and artichokes. Chow down!
Linguine with Spinach, Artichokes, and Red Lentil Sauce
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
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. Serves 4.
— Recipe and photo from www.wholefoodsmarket.com.