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Pasta with Lentils

March 30, 2015

The perfect 1- Pan Meatless Monday Entree: gluten free whole grain linguini with sprouted lentils. Serve along side a simple arugula salad.
Recipe: serves 2-3


1/2 cup sprouted lentils
6 oz. linguini broken into 1/3rds
1/2 cube of organic veggie bullion
1/2 teaspoon marjoram
1/4 teaspoon pepper 
4 tablespoons extra virgin olive oil
2 small cloves garlic minced
3 tablespoons chopped onion
4-5 cups water


In a shallow pan sauté garlic & onion in olive oil over medium/low heat for 3 minutes until golden. Add 4 cups water, bullion & spices & bring to a boil. Add pasta and sprouted lentils (they must be sprouted bc they cook ten times faster & are more easily digested). Cook until tender on low/med heat. Add extra water as needed. Enjoy!

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