| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian | 2 | Servings |
INGREDIENTS
| 1/2 | c | Red lentils |
| 250 | g | Wholemeal spaghetti |
| 7 1/2 | g | Butter |
| 1/2 | t | Ground nutmeg |
| 1/2 | Onion | |
| 3 | Spinach leaves | |
| 1/2 | T | Lemon Juice |
| 1/8 | c | Toasted pine nuts |
INSTRUCTIONS
Cook the lentils in boiling water until tender. 2. Cook the pasta in a large quantity of boiling water until just tender. 3. While they are cooking melt the butter in a pan. Add the nutmeg and onion and cook over a gentle heat until the onion is soft. Add spinach, cover and cook until the spinach is just tender. 4. Drain the lentils, add the lemon juice;stirring to combine. Drain the pasta. Combine the lentils, pasta and spinach. Place on a serving plate and sprinkle with pine nuts. Serve immediately. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God specializes in surprise endings”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 137
Calories From Fat: 85
Total Fat: 10g
Cholesterol: 8.1mg
Sodium: 356.1mg
Potassium: 433.9mg
Carbohydrates: 9.8g
Fiber: 5g
Sugar: 2.4g
Protein: 6g