Would you believe I’ve never bought a leek before? I was excited to tackle this recipe from my fave cookbook just so I could buy leeks like the cool kids.
And so I could make a dad joke about “takin’ a leek”.
Pasta with leeks, lentils and spinach (adapted from Power Foods)
1 cup green lentils
2 garlic cloves
1 bay leaf
about 2 cups brown rice pasta (any kind of pasta will work)
2 T olive oil
1 t chopped fresh thyme
2 handfuls baby spinach
salt & pepper
Let’s do this:
In a saucepan, combine the lentils, 1 garlic clove, and the bay leaf. Add enough water to cover by about an inch. Bring to a boil, and reduce to a simmer until lentils are tender (this took about 25 minutes). Drain lentils and toss the garlic clove and bay leaf.
While the lentils are cooking:
- Cook pasta according to package instructions
- Mince remaining garlic cloves, slice the white and pale green part of the leeks into about 1/4 inch rounds
- In a large saute pan, heat the olive oil over medium. Add leeks, garlic, and thyme, stirring occasionally until leeks are soft
When the lentils are done, add them to the leeks and season with salt and pepper. Add the pasta and spinach to the pan, and remove from heat. Stir until spinach wilts.
This makes 2-3 servings. Enough for dinner for two, and a fight over who will bring the leftovers the next day!