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