Whole-Wheat Pasta with Lentils, Spinach, and Leeks

Name: Whole-Wheat Pasta with Lentils, Spinach, and Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (14 ounces) French green lentils; 2 garlic cloves; 1 dried bay leaf; 1 pound small whole-wheat chiocciole or other small tubular pasta; 2 tablespoons extra-virgin olive oil; 4 leeks (about 1 3/4 pounds), white and light-green parts only, sliced into 1/8-inch rounds, washed well and drained; 1 teaspoon chopped fresh thyme; 1 1/2 teaspoons coarse salt; Freshly ground black pepper; 8 ounces baby spinach, washed

Servings: persons

1
In a medium saucepan, combine the lentils, 1 garlic clove, and the bay leaf.
2
Add enough cold water to cover by 2 inches.
3
Bring to a boil over medium-high heat.
4
Reduce heat to medium-low, and simmer until the lentils are tender, 20 to 25 minutes.
5
Drain, and discard the garlic clove and bay leaf; set the lentils aside.
6
Bring a large pot of water to a boil.
7
Add the pasta; cook until al dente, according to package instructions, about 7 minutes.
8
Drain the pasta, reserving 1 cup cooking liquid.
9
Place the pasta in a large bowl.
10
Meanwhile, mince the remaining garlic clove.
11
In a large saute pan, heat the oil over medium heat.
12
Add the minced garlic, leeks, and thyme; cook, stirring occasionally, until the leeks are soft but not browned, about 5 minutes.
13
Add the cooked lentils and salt; season with pepper.
14
Add the spinach and reserved cooking liquid to the pan; toss to wilt the spinach, about 2 minutes.
15
Pour the mixture over the pasta, tossing to combine.
16
Serve immediately.
17
(Per serving)
18
Calories: 638
19
Fat: 9g
20
Cholesterol: 0mg
21
Carbohydrate: 120g
22
Sodium: 793mg
23
Protein: 29g
24
Fiber: 11g

687

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups (14 ounces) French green lentils, 2 garlic cloves, 1 dried bay leaf, 1 pound small whole-wheat chiocciole or other small tubular pasta, and more.

Yes, Whole-Wheat Pasta with Lentils, Spinach, and Leeks falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!