Fast, inexpensive and tasty: all that you want in a #WeekdaySupper! No wonder why we make this Penne with Red Lentils and Ginger so often. I tend to have most of these ingredients on hand, making it easy to whip up. A great follow-up to the theme of the recent Budget Friendly #SundaySupper.
This dish is based on a recipe from The Vegetarian Planet. I've lightened it up with less butter then the original recipe, offset by an increase in garlic. So it's got healthy going for it too.
We enjoy this year-round, but there's something about sage that says fall to me, making this particularly well-suited to fall. Give it a try next time you are looking for something fast and tasty!
3 tbsp butter*
1-2 tbsp olive oil
1 2 inch piece of ginger, minced (or ¾ tsp powdered ginger)
4 cloves garlic, minced
1 tsp minced sage, or ½ tsp dried sage
¾ cup red lentils
1 cup water (plus extra during cooking as needed)
3-4 cups tightly packed baby spinach
Salt and pepper to taste
*Substitute dairy free spread or olive oil for the butter to make this dish vegetarian.
Begin boiling water for pasta. Melt butter in a medium pan, let it start to brown slightly, then sauté garlic and ginger for a couple minutes over medium low heat. Add the lentils, sage, a bit of salt, cup of water, and a tablespoon of olive oil. Bring to a boil, then reduce heat to medium low, cover pan.
Check and stir the lentil mixture every few minutes. If the lentil cooking liquid begins to evaporate, add another quarter cup or so of water. The lentils take about 15 minutes to soften...they should be soft but retain their shape as opposed to turning to lentil mush which can happen if you cook too long or too much water.
Add the spinach after the lentils have been cooking for about 10 minutes, stirring it in so that it wilts slightly.
Start cooking the pasta about 5 minute after you start cooking the lentils. Cook the pasta according to package instructions.
When the pasta is done to your liking, drain and combine the cooked pasta with the lentil mixture and an extra tablespoon of olive oil. Add salt and pepper to taste. Serve and enjoy!
Wine Pairing: A chardonnay works well with the lively ginger flavors, or you can also go for a Sauvignon Blanc.
Check out the Weekday Supper lineup!
Monday – 15 Minute Beef Soup by MealDiva
Tuesday – Salmon with Kale Chimichurri by The Girl In The Little Red KitchenCheck out the Weekday Supper lineup!
Monday – 15 Minute Beef Soup by MealDiva
Wednesday – Penne with Red Lentils and Ginger by Cooking Chat
Thursday – Curried Chicken Wraps by A Mama, Baby and Shar-pei in the Kitchen
Friday - Spinach Ricotta Meatballs by Feed Me, Seymour
Comments
Post a Comment