Whole-Wheat Pasta with Lentils, Spinach, and Leeks

Preparation

1. Step 1

   In a medium saucepan, combine the 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 the lentils are tender, 20 to 25 minutes. Drain, and discard the garlic clove and bay leaf; set the lentils aside.

   Step 2

   Bring a large pot of water to a boil. Add the pasta; cook until al dente, according to package instructions, about 7 minutes. Drain the pasta, reserving 1 cup cooking liquid. Place the pasta in a large bowl.

   Step 3

   Meanwhile, mince the remaining garlic clove. In a large sauté pan, heat the oil over medium heat. Add the minced garlic, leeks, and thyme; cook, stirring occasionally, until the leeks are soft but not browned, about 5 minutes. Add the cooked lentils and salt; season with pepper.

   Step 4

   Add the spinach and reserved cooking liquid to the pan; toss to wilt the spinach, about 2 minutes. Pour the mixture over the pasta, tossing to combine. Serve immediately.

2. Fit to eat recipe

   Step 5

   (Per serving)

   Step 6

   Calories: 638

   Step 7

   Fat: 9g

   Step 8

   Cholesterol: 0mg

   Step 9

   Carbohydrate: 120g

   Step 10

   Sodium: 793mg

   Step 11

   Protein: 29g

   Step 12

   Fiber: 11g