Pasta with Red Lentils, Ginger, and Spinach
This is way, way too buttery to be considered healthy, but I do consider it delicious. Red lentils shining like jewels among the pasta, bursts of flavor from the spinach, and that’s all it takes to keep me happy.
It is surprisingly gingery! The ginger comes out as a floral flavor here, not particularly sharp. Just lovely.
This is the dish that has inspired people to offer to chip in towards groceries if only I’d consider packing lunches for them, too.
Pasta with Red Lentils, Ginger, and Spinach
(adapted from Vegetarian Planet
1 lb dried durum semolina pasta
8 tbsp butter
2 very large cloves garlic, thinly sliced
2″ ginger, cut into thin strips
1/2 tsp dried sage
3/4 C red lentils
1 C water
3 C fresh spinach, firmly packed
Salt and freshly ground black pepper to taste
Cook the pasta, drain it, and set it aside.
In a large saucepan, melt the butter over medium heat until it just barely begins to brown and smell unbelievably tasty. Add the ginger and garlic and cook for a minute or so, stirring constantly.
Next, add the sage, lentils, and water. Bring to a boil, then lower the heat and simmer, covered, for about 10 minutes or until done. Add more water if necessary.
Stir in the spinach and raise the heat slightly. Keep stirring until the spinach wilts. Stir in the pasta, salt, and black pepper, and cook until it is heated through.
Serve warm.
This is surely a delicious dish! I think the taste can sort of jusify the amount of butter use…
Never thought of using lentils with pasta before but it sounds great! Nothing wrong with a *healthy* dose of butter every now and then. :)
This looks delicious! I have some red lentils I was planning on making a soup with, but maybe I’ll give this a try instead.
has anyone tried w/less butter?? i love red lentils, but think will try this one w/some moderation on the buttah (even though, buttah does make it bettah!)