A delicious and fresh recipe for pasta with lentils and spinach. The lentils are a great vegetarian source of protein and this is a lovely nutritious meal.
Green food: something of a controversial subject amongst the small people in my house. I hate to think of them as picky eaters but four-year-old R, who was doing so well, is now back on an anti-green mission, even refusing to eat shop-bought pesto. He wasn’t very keen on this, in fact it reduced him to tears, but his little sister gobbled her plate up and I thought it was really tasty so I’m counting this as a success. I like the fact that it includes lentils, a great source of non meat-based protein.
How to make pasta with lentils and spinach
Pasta with lentils and spinach
- 50 g green lentils
- 150 g fresh spinach washed
- 1 clove garlic
- Zest and juice of a lemon
- 2 tbsp olive oil
- 250 g pasta
Crush the garlic and add to a bowl. Finely chop the spinach and add to the garlic. Mix in the lemon juice and zest and the oil, and mix well.
Bring a pan of water to the boil and add the green lentils. Cook for 10-12 minutes, then add the pasta and cook both together for 10-12 minutes until cooked.
When the pasta and lentils are done drain well. Stir through the spinach mixture and serve with grated cheese and salad.
This recipe is adapted from one called Lemony Spinach Pasta with Brown Lentils from the A Girl Called Jack cookbook.