1/2 pound crimini mushrooms, sliced
1/2 cup sun-dried tomatoes (moist pack, not in oil)
2 cups sprouted lentils
4 cups fresh spinach leaves
1 medium onion, sliced
4 large cloves garlic, chopped fine
Salt & Pepper
8 oz. pasta
1 1/2 Tbsp olive oil
Parmesan cheese (optional)
red pepper flakes (optional)
This recipe just "happened" because it's what I happened to have in the fridge at the time. The result was very yummy and light, and a great way to use your sprouted lentils.
Bring a large pot of water to boil. Add a tsp of salt. Add the pasta, and cook until tender. Drain.
|Add the spinach and lentils last to keep|
Heat your wok. Add olive oil til heated, then add onion and garlic. Cook til fragrant. Add mushrooms and sun-dried tomatoes. Stir cooking until soft. Add spinach leaves next and stir til wilted. Lastly, add your sprouted lentils. You don't want to cook them too long because they have a nice crispy crunch that you'd like to keep. Stir, turn off heat.
Add the drained pasta to the vegetable mixture. Stir together. Serve in bowls with parmesan cheese and red pepper flakes, if desired. Makes 4 servings (about 1 1/2 cups each)
|It's best to get everything prepped ahead of time.|