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Lentils.org

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Lemon-Garlic Lentil, Broccoli & Herb Pasta

Prep Time: 20 Minutes

Total Time: 40 Minutes

Servings: 10

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • Breadcrumbs
  • 2 Tbsp (30 mL) olive oil
  • 1 ½ cups (375 mL) panko breadcrumbs
  • 1 Tbsp (15 mL) garlic, minced
  • 2 Tbsp (30 mL) parsley, chopped
  • ½ tsp (2 mL) salt
  • Pasta
  • 3 Tbsp (45 mL) olive oil
  • 2 cups (500 mL) yellow onion, small diced
  • 3 Tbsp (45 mL) garlic, minced
  • 6 cups (1.5 L) broccoli florets, cut into bite-size pieces
  • 4 cups (1 L) cooked whole red (brown) lentils
  • 1 ½ cups (375 mL) vegetable stock
  • ⅓ cup (80 mL) lemon juice
  • 2 Tbsp (30 mL) lemon zest
  • 1 ½ tsp (7.5 mL) salt
  • ½ tsp (2 mL) pepper
  • 10 cups (2.5 L) cooked penne or rigatoni pasta
  • 4 cups (1 L) baby spinach
  • ½ cup (125 mL) parsley, chopped
  • ¼ cup (60 mL) basil, chopped
  • Finishing
  • ¼ cup (60 mL) olive oil
  • 10 lemon wedges

Directions

  1. For the garlic-herb breadcrumbs, heat oil in a sauté pan over medium heat. Add panko and cook for 3–4 minutes, stirring frequently, until golden brown. Add garlic and cook for 30 seconds. Remove from heat and stir in parsley and salt. Set aside for service.
  2. To prepare the pasta, heat oil in a large sauté pan over medium heat. Add onion and cook for 4–5 minutes until softened. Add garlic and cook for 1 minute.
  3. Add broccoli and stock. Cover and cook for 4–5 minutes until the broccoli is tender-crisp.
  4. Add lentils, lemon juice, zest, salt, and pepper. Cook for 3–4 minutes until heated through.
  5. Add pasta and baby spinach. Toss thoroughly and cook for 2–3 minutes until the spinach is wilted and pasta has absorbed some of the lemon-garlic cooking liquid.
  6. Fold in parsley and basil.
  7. To finish the dish, drizzle with ¼ cup olive oil and adjust seasoning as needed. Transfer to a hotel pan and hold hot for service.
  8. Finish each plated portion with 2 Tbsp (30 mL) garlic-herb breadcrumbs and a lemon wedge.
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