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Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Red lentils

  2. 250 Wholemeal spaghetti

  3. 7 1/2 Butter

  4. 1/2 teaspoon 2 1/2ml Ground nutmeg

  5. 1/2 Onion

  6. 3 Spinach leaves

  7. 1/2 tablespoon 7 1/2ml Lemon juice

  8. 1/8 cup 29ml Toasted pine nuts

Instructions Jump to Ingredients ↑

  1. Cook the lentils in boiling water until tender. Cook the pasta in a large quantity of boiling water until just tender. 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. 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.

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