Whole Grain and Lentil Pasta Bowl

cooking
Written By Judy Doherty, MPS, PCII

Whole Grain and Lentil Pasta Bowl

Whole-grain pasta goes very well with a lentil sauce. We topped with steamed broccoli and fresh sliced red peppers for a terrific noodle dinner.

  • 1 cup lentils

  • 1 tsp olive oil

  • 2 cloves garlic (peeled and minced)

  • 1 cup chicken broth

  • 1/2 tsp corn starch

  • 1 tsp garlic powder

  • 1 tsp red pepper flakes

  • 1 tablespoon grated parmesan cheese

  • 8 ounces whole grain pasta

  • 2 cups broccoli florets

  1. Place the lentils in a large saucepan. Cover with 3 cups water. Bring to a boil. Lower to a simmer. Cook until tender, about 25 minutes. Drain in a colander.

  2. Cook the pasta according to the package directions. Drain in a colander.

  3. Meanwhile, make the lentil sauce. Combine the chicken broth with cornstarch, cheese, and seasonings. Place in a pan and bring to a boil. Add the broccoli florets and cook briefly.

  4. When the lentils are done, mix the lentils, sauce, and noodles. Serve hot in a bowl.

Entree, Dinner

American

Nutrition

Serving: 1bowl about 1.5 cups | Calories: 413kcal | Carbohydrates: 77g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 71mg | Potassium: 802mg | Fiber: 16g | Sugar: 2g | Vitamin A: 461IU | Vitamin C: 43mg | Calcium: 89mg | Iron: 6mg

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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