Spinach, Artichokes, Red Lentils, Oh My!

Spinach, Artichokes, Red Lentils, Oh My!

As promised, here is meal #1 from this week’s meal planning.  Tonight’s recipe was found on Whole Foods Market’s website.  I had to modify the recipe slightly because I didn’t purchase the linguine noodles at the store yesterday since I already had plenty of spaghetti noodles at home.  I also knew that I had yellow mustard seeds, but the recipe calls for brown. Other than that, I followed the instructions to a “T”.

Spinach, Artichokes, Red Lentils, Oh My!
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  • 2 teaspoons brown mustard seeds
  • 1 cup low-sodium vegetable broth
  • 1 cup finely chopped yellow onion
  • 3/4 cup dried red lentils
  • 3 cloves garlic, finely chopped
  • 6 tablespoons lemon juice
  • 1/2 pound whole wheat linguine
  • 1 bunch spinach, stemmed and roughly chopped
  • 4 artichoke hearts, rinsed, drained and quartered


  1. In a medium pot, heat mustard seeds over medium heat until they begin to pop, 2 to 3 minutes.
  2. Carefully add broth, 1 cup water, onion, lentils and garlic and bring to a boil.
  3. Reduce heat to medium-low, cover and simmer until lentils are very tender and falling apart, about 20 minutes.
  4. Remove from heat, add lemon juice and stir until lentils break apart to make a sauce.
  5. Meanwhile, bring a large pot of water to a boil. Add linguine and cook until al dente, 8 to 10 minutes; drain and return to pot.
  6. Immediately add spinach, artichoke hearts and lentil sauce to hot pasta, toss well and serve.

You can choose to top your serving with a few red pepper flakes if you want to give it a kick of spice.The sauce has a smooth lemon taste to it that pairs nicely with the artichokes. Additionally, kalamata olives pair well with this pasta.  Packed with 22 g of protein, and only 430 calories per serving, this is a perfect meal at the end of the day.

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  1. Pingback: Spinach, Artichokes, Red Lentils, Oh My! | pinkgiggles&puppydogtickles

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