Advertisement

Posts tagged with Meatless Mondays

Meatless Monday recipe of the week: Linguine with Spinach, Artichokes, and Red Lentil Sauce

Linguine with Spinach, Artichokes, and Red Lentil Sauce from www.wholefoodsmarket.com.

Linguine with Spinach, Artichokes, and Red Lentil Sauce from www.wholefoodsmarket.com. by Sarah Henning

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.

Reply