Lentils & Artichoke Hearts Pasta

(1)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
1 pound farfalle, rotini or other whole wheat pasta1 1/2 cups artichoke hearts2 large garlic cloves, pressed or minced1 bay leaf1 cup dry red lentils3 cups water (for cooking lentils)2 cups tomatoes, coarsely chopped2 cups diced onions2 Tbsp lemon juice2 tsp ground cumin1 tsp ground coriander1/4 tsp crushed red pepper (or more to taste)
Directions
Combine the water, lentils & bay leaf, bring to a boil, lower the heat and simmer for 15-20 minutes. Sauté onions until golden in 12" skillet, add garlic, cumin & coriander, stir frequently. Add the lemon juice, tomatoes, artiochoke hearts & crushed red pepper and simmer for 10 minutes. Drain the cooked lentils, save the cooking liquid (in case sauce is dry). Then add lentils to the tomato mixture, simmer for 10 minutes, adding 1/2 of the cooking liquid from the lentils if sauce is dry. Boil water for pasta, and then top the pasta with the sauce.

Number of Servings: 8

Recipe submitted by SparkPeople user TESENISIS1.

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 177.9
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 307.9 mg
  • Total Carbs: 33.3 g
  • Dietary Fiber: 5.5 g
  • Protein: 6.4 g

Member Reviews
  • CSAVANNAH
    I didn't know what to saute the onions in so I used 2T of olive oil. My tomatoes were a little solid so it was pretty dry. I added the water but next time I think I'll use canned diced tomatoes or home canned tomato sauce. I had one daughter that liked it and one that didn't. - 2/15/11