Whole-Wheat Pasta with Lentils, Spinach, and Leeks

1. 1

   In a saucepan, combine lentils, 1 garlic clove, and the bay leaf.

2. 2

   Add enough cold water to cover by 2 inches.

3. 3

   Bring to a boil over medium-high heat.

4. 4

   Reduce heat to medium-low, and simmer until lentils are tender, 20 to 25 minutes.

5. 5

   Drain lentils, and discard garlic clove and bay leaf.

6. 6

   Bring a large pot of water to a boil.

7. 7

   Cook pasta until al dente according to package instructions.

8. 8

   Reserve 1 cup cooking liquid; drain pasta, and place in a large bowl.

9. 9

   Meanwhile, mince remaining garlic clove.

10. 10

    In a large saute pan, heat oil over medium.

11. 11

    Add minced garlic, leeks, and thyme; cook, stirring occasionally, until leeks are soft but not browned, about 5 minutes.

12. 12

    Add cooked lentils and 1 1/2 teaspoons salt; season with pepper.

13. 13

    Add spinach and reserved pasta cooking liquid to pan; cook, tossing to wilt spinach, about 2 minutes.

14. 14

    Pour mixture over pasta, and toss to combine.

15. 15

    Serve immediately, drizzled with olive oil, if desired.

16. 16

    (Per Serving)

17. 17

    Calories: 579

18. 18

    Saturated Fat: .7g

19. 19

    Unsaturated Fat: 4.1g

20. 20

    Cholesterol: 0mg

21. 21

    Carbohydrates: 106g

22. 22

    Protein: 24.6g

23. 23

    Sodium: 372mg

24. 24

    Fiber: 19g

* Per serving · 4 servings · Values may vary.