More Lentils Please!!
Lentil Pesto Pasta
Lentil Pesto Pasta
I warned you there’d be more lentil recipes on the way. This one is begging to be made again and again this summer. Now for all you pasta lovers out there who are looking for a way to stay trim and still eat all the refined pasta you want, I’m sorry but I may have misled you a bit. You see, there isn’t actually pasta in this recipe. Even better, there’s lentils! Trust me, after you try this you’ll be thinking how to replace all your pasta dishes with lentils.
Ingredients:
1 ½ c. brown lentils
1 vidalia onion
1 garlic clove, peeled and chopped
1/8 tsp. pink himalayan salt
¼ tsp. ground black pepper
2 c. packed arugula, washed and dried
2 c. packed fresh basil leaves
¼ c. pine nuts
¼ c. extra virgin olive oil
¾ c. diced tomatoes
Preparation:
Rinse lentils and remove any stones. Put them in a pot and cover with water by at least two inches. Peel and halve the onion and add it to the pot. Bring lentils to boiling, then lower to a simmer and cover with a tilted lid. Cook until tender, about 20 minutes. Drain lentils and discard onion. Set aside.
Place the rest of the ingredients (with the exception of the evoo and tomatoes) in a food processor. I have a teeny tiny food processor, so I started in the blender and then finished in the food processor. As the ingredients are blending/processing, add the evoo a little at a time until you get a thick creamy sauce.
Place 1 cup lentils in a bowl, top with ¼ cup pesto, and ¼ cup tomatoes. It will be almost too beautiful to eat…almost. Enjoy, and to your health!
Macros per serving: 468.1k cals, 11g fat (1.5g sat, 4.6g mono, 2.8g poly), 51.3g carbs (18.5g fiber, 8.6g sugar), 20.4g protein, 219.4mg sodium, 0mg cholesterol, 831.5mg potassium
Reference:
Fadi Malouf – Personal Trainer
