Ingredients
2 teaspoons brown mustard seeds
1 cup low-sodium vegetable broth
1 cup finely chopped yellow onion
3/4 cup dried red lentils
3 cloves garlic, finely chopped
6 tablespoons lemon juice
1/2 pound whole wheat linguine*
1 bunch spinach, stemmed and roughly chopped
4 artichoke hearts*, rinsed, drained and quartered
Description
When Simmered Until They're Velvety Soft, Red Lentils Make A Surprisingly Creamy Sauce For Pasta. Garlic, Onion And Lemon Juice Complete The Sauce To Pair Wonderfully With Spinach And Artichoke Hearts. Our Whole Wheat Linguine Is Relatively Light In Textu
Wholefoods
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