French green lentils, sometimes called lentilles du Puy, hold their shape well once cooked, making them particularly suited to salads and pasta dishes. Like other legumes, lentils are low in fat and are exceptional sources of folate, iron, and protein, plus other vitamins and minerals. Here, the lentils are combined with whole-wheat pasta shapes called chiocciole (snails), but you can substitute penne or any other short tubular shapes. If you like, grate or shave parmesan over the pasta just before serving.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
In a saucepan, combine lentils, 1 garlic clove, and the bay leaf. Add enough cold water to cover by 2 inches. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until lentils are tender, 20 to 25 minutes. Drain lentils, and discard garlic clove and bay leaf.
Step 2
Bring a large pot of water to a boil. Cook pasta until al dente according to package instructions. Reserve 1 cup cooking liquid; drain pasta, and place in a large bowl.
Step 3
Meanwhile, mince remaining garlic clove. In a large sauté pan, heat oil over medium. Add minced garlic, leeks, and thyme; cook, stirring occasionally, until leeks are soft but not browned, about 5 minutes. Add cooked lentils and 1 1/2 teaspoons salt; season with pepper.
Step 4
Add spinach and reserved pasta cooking liquid to pan; cook, tossing to wilt spinach, about 2 minutes. Pour mixture over pasta, and toss to combine. Serve immediately, drizzled with olive oil, if desired.
Nutrition Information
Step 5
(Per Serving)
Step 6
Calories: 579
Step 7
Saturated Fat: .7g
Step 8
Unsaturated Fat: 4.1g
Step 9
Cholesterol: 0mg
Step 10
Carbohydrates: 106g
Step 11
Protein: 24.6g
Step 12
Sodium: 372mg
Step 13
Fiber: 19g
