Lentil and Spinach Pasta with Tomato Basil Sauce

Instructions

1. 1

   Rinse the green lentils and bring 750 ml of water to a boil in a large pot.

2. 2

   Add the green lentils to the boiling water and cook for about 10-12 minutes until tender, then drain and set aside.

3. 3

   In another pot, bring salted water to a boil, add the pasta and cook according to package instructions until al dente. Drain and set aside.

4. 4

   While the pasta and lentils are cooking, finely chop the onion and garlic.

5. 5

   In a large pan, heat the olive oil over medium heat, then add the chopped onion and garlic, sautéing for about 2-3 minutes until softened.

6. 6

   Add the canned diced tomatoes, dried basil, salt, and black pepper to the pan, and let the sauce simmer for 5 minutes.

7. 7

   Stir the cooked lentils and fresh spinach into the tomato sauce, and cook for another 2 minutes until the spinach wilts.

8. 8

   Combine the pasta with the lentil-spinach tomato sauce, mix well, and adjust seasoning if necessary. Serve hot.