Red Lentil Pasta ft. Herby Sauce
Pasta. But make it with beans. And add your greens.
I'm obsessed with this recipe... it is so fresh, perfect for summer, rich in iron, vitamins C and K, protein, and beautiful fresh herbs. The lentil pasta contains higher protein and lower carbs than your regular pasta, it's a great source of COMPLETE protein, fiber and iron. The tender texture of the kale pairs so well with it, providing us with amazing antioxidants, rich in vitamin C, K, calcium and iron. The herby sauce is so fresh and versatile to add in any herbs you may have in your home, the key to it is PARSLEY. I've been loving parsley- it is an anti-inflammatory herb, it helps with water retention, it's been shown to improve anemia (due to iron deficiency) and aids in digestion.
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INGREDIENTS
- Red lentil pasta. Can use any other bean or brown rice gf pasta.
- Kale
Herby sauce: any green herb you may have can be included in the sauce! I used:
-1/2 small avocado
-1/2 squeezed lemon juice
-big handful of parsley
-1 green onion
-1tbsp extra virgin olive oil
-pinch of pink salt
-pinch of dried coriander
DIRECTIONS
01. Bring about 2 cups of water to a boil to cook 2 oz of pasta following the box instructions.
02. Rinse the pasta under cold water and (optional) preserve 1/4 cup of pasta water for the sauce
03. Wash the kale well and massage in some olive oil/olive oil spray to soften the texture.
04. Heat up a pan on low to medium heat, spray some olive oil (or regular olive oil coat) to sautee about a cup or more of kale with a sprinkle of salt. Cook for only a couple of minutes until the kale is tender. Add to pasta!
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Herby sauce:
01. Add to a blender: 1/2 avocado, 1/2 squeezed lemon juice, handful of parsley, green onion and about a tbsp of olive oil. When blending slowly add some of the pasta water for a creamier consistency.
- Can add any herbs such as basil, coriander, oregano, cilantro or any you have in the fridge!