Spinach Pasta with Lentils and Ginger
Preparation Time: 15 minutes
Cooking Time: 20 minutes
1 lb. Pasta
8 Tbsp. Butter
2 large Garlic cloves, thinly sliced
1 2-inch piece of Ginger, cut into thin strips
1/2 tsp. dried Sage
3/4 cup Red Lentils
1 cup water
2 cups Spinach, washed and firmly packed
1 tsp. Sea salt
Fresh ground pepper to taste
Bring a large pot of salted water to boil. Drop pasta into water, stir, and cook the pasta, stirring occasionally, until it is al dente. Drain and rinse well.
Melt butter in a large saucepan or skillet over medium heat. When the butter begins to turn golden with some brown specks, add the garlic and ginger. Cook for 1 minute, stirring constantly. Then add the sage, lentils and 1 cup of water. Bring the mixture to a boil, cover the pan, and reduce heat to low.
Let the lentils simmer for 10 minutes, or until they are tender but slightly chewy (if lentils are large they may need more time and water). Stir the spinach and salt into the lentils, and turn the heat up a bit. Stir often until the spinach wilts, about 1 minute. Then add the cooked pasta and pepper to taste, and heat the mixture through. Serve immediately. Serves 4 to 6.
Source: Emmons, Vegetarian Planet.
Wanigan - www.wanigan.com