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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 147.0
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 245.4 mg
  • Total Carbs: 30.2 g
  • Dietary Fiber: 6.9 g
  • Protein: 7.7 g

View full nutritional breakdown of Red Lentil, Spinach & Mushroom Pasta calories by ingredient
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Red Lentil, Spinach & Mushroom Pasta

Submitted by: BRIANNA_D13

Introduction

I got this reciped from a Whole Foods app and decided to make it my own :) I got this reciped from a Whole Foods app and decided to make it my own :)
Number of Servings: 4

Ingredients

    2 tsp brown mustard seeds (not included in calories)
    1 cup low-sodium vegetable broth
    1 cup finely chopped yellow onion
    3/4 cup dried red (or regular) lentils
    3 cloves garlic
    6 Tbsp lemon juice
    1/2 pound whole wheat pasta
    1 bunch (1 cup, packed) spinach, stemmed and roughly chopped
    6-8 cherry tomatoes, cut in half
    1/2 cup sliced mushrooms

Tips

If you like, you can quickly sautee the tomatoes and mushrooms but its not necessary. I did mine with a little salt and pepper and a spray of cooking oil.


Directions

In a medium size pot, heat the mustard seeds for 2-3 minutes. They should pop. CAREFULLY add the vegetable broth, chopped onion, 1 cup of water, and garlic. Bring to a boil and then reduce heat to medium-low and simmer for 20 minutes or until lentils are tender. Remove from heat, add lemon juice, and stir to break up lentils. In the meantime, bring a large pot of water to boil and cook pasta for 6-8 minutes or until al dente. Add lentil sauce, mushrooms, spinach, and tomatoes to pasta while still warm and stir to combine. The heat will wilt the spinach. Serve with a big side salad and enjoy!

Serving Size: Makes 4 servings, roughly 1.5 cups

Number of Servings: 4

Recipe submitted by SparkPeople user BRIANNA_D13.






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Member Ratings For This Recipe

  • The sauce has a very strong lemon taste and a gritty texture... I think if I make it again, I'll use a lot less lemon juice, and I'll puree it. - 5/29/12

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