Try this Baby Kale & Lentil Bow Ties recipe, or contribute your own.
Suggest a better descriptionIn a medium saucepan, cover the lentils with 3" of water. Add 1 onion, halved, and the bay leaf. Bring to s boil over high heat. Salt the water and cook until the lentils are just tender, 20-22 minutes. Drain and discard the onion and bay leaf.
In the meantime, heat a large skillet over medium heat, add the oil. Add the anchovies and stir until they're completely melted into the oil. Add the chopped herbs, garlic, and crushed red pepper; stir for 3 minutes. Add the chopped onion and celery; season with salt and pepper. Cover and cook until onions are soft, about 5 minutes.
While the anchovy sauce is cooking, salt some boiling water and cook until al dente. Drain, reserving 1 cup of the pasta cooking water. Add the pasta cooking water to the anchovy sauce, then toss with the drained pasta, adding the lentils, kale and 1 Tbs.lemon juice.
From: Rachael Ray's "EVERY DAY" magazine, Ogunquit, 10/16/14
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Serving Size: 1 Serving (237g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 128 | ||
Calories from Fat: 34 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 150.1mg | 5 % | |
Potassium 329mg | 9 % | |
Total Carbohydrate 19g | 6 % | |
Dietary Fiber 5.9g | 24 % | |
Sugars, other 13g | ||
Protein 6.1g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 128
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