Light Garlic Butter Green Lentil, Wholewheat Pasta & Spinach Plate
Light Garlic Butter Green Lentil, Wholewheat Pasta & Spinach Plate brings French flavour to a plate that delivers 30g of protein for 540 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 200g lentils
- 130g pasta
- 80g green beans
- 80g spinach
- 10g butter
- 9g garlic
- 10g lemon juice
- chopped parsley
- chopped parsley
Method
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1
Prep everything first: wash and trim the green beans and spinach, then measure out the sauce ingredients.
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2
Cook the wholewheat pasta in salted boiling water for 10-12 minutes until al dente; save a splash of pasta water.
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3
Simmer the cooked green lentils with a splash of stock for 5 minutes until they absorb the flavours.
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4
Melt the butter with the garlic over a gentle heat for 1 minute, then spoon the foaming garlic butter over the protein and finish with lemon.
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5
Meanwhile, steam or stir-fry the green beans and spinach for 3-5 minutes until just tender with a little bite.
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6
Build the plate: wholewheat pasta first, then the veg and green lentil, spooning over any remaining sauce. Finish with the chopped parsley.
Tap ingredients and steps to tick them off as you cook.