When simmered until they're velvety soft, red lentils make a surprisingly creamy sauce for pasta. Garlic, onion and lemon juice complete the sauce to pair wonderfully with spinach and artichoke hearts. Our whole wheat linguine is relatively light in texture and no added oil is needed to make this dish a satisfying, healthy choice.
Special Diets:
Ingredients
Method
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 salted 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.
Nutritional Info
Serving Size
Calories
430
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.