RECIPES
Basia
After all the Christmas overeating and New Year's Eve partying, I got a craving for "normal" food. I wanted something light and healthy. So I grabbed some lentils, broccoli and whole wheat spaghetti, and this tasty dish was born.
I used red lentils, but you can use green ones too. In that case, though, I'd mix them with the vegetables a bit earlier.
Whole wheat pasta with lentils and broccoli
A few more words about lentils. Lentils contain much more valuable protein and amino acids than meat, and on top of that they're rich in iron, which is especially important for vegetarians. Complex carbohydrates keep you feeling full for a long time and give you energy. As a fun fact, I'll add that lentils also have a firming effect on our skin. So let's eat lentils, and we'll be beautiful and healthy ;)
Looking for more pasta dishes? Check HERE
Instructions:
Cook the lentils according to the package directions. I cooked mine in boiling water, using 1 part lentils to 3 parts water, so that they were still a little firm. Red lentils overcook quickly, so you need to keep an eye on them. They should still be slightly firm. Drain the lentils and rinse them with cold water.
Peel the carrots and garlic and dice them. Wash the leek and slice it into half-moons or smaller pieces. Wash the broccoli and break it into smaller pieces, and pick the leaves off the herb sprigs and chop them.
Heat the oil in a pot, add the leek, garlic and carrots, sprinkle with the herbs, stir, and then sauté lightly. Pour in the vegetable broth and cook for about 10 minutes. Toward the end of cooking (about 5 minutes before the end), add the lentils (green ones earlier).
Meanwhile, cook the pasta in boiling, salted water and drain it.
Season the sauce, toss it with the pasta and serve.
Enjoy!
I'm submitting this recipe to the "Be Fit for Spring" event
