| 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 |
ts |
Ground nutmeg |
| 1/2 |
|
Onion |
| 3 |
|
Spinach leaves |
| 1/2 |
tb |
Lemon Juice |
| 1/8 |
c |
Toasted pine nuts |
INSTRUCTIONS
1. 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
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