Whole Grain and Lentil Pasta Bowl

cooking
Written By Judy Doherty, MPS, PCII

Whole Grain and Lentil Pasta Bowl

Whole-grain pasta goes very well with a lentil sauce. We topped with steamed broccoli and fresh sliced red peppers for a terrific noodle dinner.

  • 1 cup lentils

  • 1 tsp olive oil

  • 2 cloves garlic (peeled and minced)

  • 1 cup chicken broth

  • 1/2 tsp corn starch

  • 1 tsp garlic powder

  • 1 tsp red pepper flakes

  • 1 tablespoon grated parmesan cheese

  • 8 ounces whole grain pasta

  • 2 cups broccoli florets

  1. Place the lentils in a large saucepan. Cover with 3 cups water. Bring to a boil. Lower to a simmer. Cook until tender, about 25 minutes. Drain in a colander.

  2. Cook the pasta according to the package directions. Drain in a colander.

  3. Meanwhile, make the lentil sauce. Combine the chicken broth with cornstarch, cheese, and seasonings. Place in a pan and bring to a boil. Add the broccoli florets and cook briefly.

  4. When the lentils are done, mix the lentils, sauce, and noodles. Serve hot in a bowl.

Entree, Dinner

American

Nutrition

Serving: 1bowl about 1.5 cups | Calories: 413kcal | Carbohydrates: 77g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 71mg | Potassium: 802mg | Fiber: 16g | Sugar: 2g | Vitamin A: 461IU | Vitamin C: 43mg | Calcium: 89mg | Iron: 6mg

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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