Spinach & Lentil Pasta Salad
This hearty pasta salad makes a quick lunch or dinner–by the time you’re done boiling the pasta, the vegetables will almost be ready! Just be sure to add the spinach only during the last minute of cooking the noodles so that they’re still bright and fresh instead of dull and wilted. And for a meal that’s as nutritious as it is appetizing, choose a whole-grain pasta. (I used multi-grain with flaxseed; its strong character complements the equally-robust flavors of the spinach and lentils.)
The lentils will take longer to cook than anything else, so get them started first. Cook according to package instructions (most take about 20 minutes) while you get another pot of water boiling for the noodles. Figure on about 1/2 cup of uncooked lentils for two people; double lentils and all other ingredients as necessary. In the meantime, prepare the following:
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, cut into matchsticks
Several handfuls of spinach, sliced into ribbons
Put the pasta on to boil (follow package instructions) while you’re sauteéing the vegetables. Begin by sauteéing the onions and carrots in 1 T. olive oil. When the onions are nearly translucent, reduce the heat and add the garlic. Cook, stirring, until garlic is fragrant (2-3 minutes). Deglaze the pan with a splash of soy sauce and remove pan from heat.
When the pasta is 1 minute away from being done, add the spinach ribbons. Drain as soon as the timer goes off. Drain the lentils as well. Mix all ingredients together, taste, and add more soy sauce if necessary. Serve hot.
Enjoy!
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