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Linguine with Spinach, Artichokes and Red Lentil Sauce

Serves 4
Time 40 min
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.
Ingredients
  • 2 teaspoons brown mustard seeds
  • 1 cup low-sodium vegetable broth
  • 1/2 medium yellow onion finely chopped
  • 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
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.

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.
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  • 2 teaspoons brown mustard seeds
  • 1 cup low-sodium vegetable broth
  • 1/2 medium yellow onion finely chopped
  • 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