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Green Herby Lentils with Pasta

4.7
8
Notes
45 mins cook
A high-protein pasta recipe which is perfect for a post-workout meal.
Chloe René

Chloe René

Green Herby Lentils with Pasta
Serves
4
Brown Onion
Garlic Clove
Fresh Parsley
Fresh Dill
Spinach
Vegetable Stock
Ground Turmeric
Dried Mint
Small Pasta
Cooked Green Lentils
Cooked Black Beans
Feta
Dried Sour Cherry
Greek Yoghurt
Olive Oil
Salt
Black Pepper

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    Notes
    (7)

    E
    Evie D.
    a day ago
    So panicked when making this recipe because the last time I cooked my partner a green pasta which had a variety of herbs in he wasn’t too keen. However, the addition of feta and fruit balanced it out perfectly and it was delicious! Pleasantly surprised 💚
    H
    Hannah C.
    a month ago
    I made this recipe without dill or mint - simply because I didn't have any in the house. This was the first time I've made the recipe so I don't have anything to compare it to but it tasted decent to me, so perhaps the mint and dill are adding to the "stock" taste mentioned in another note below. I'd emphasise the importance of ratios when making up stock with stock cubes etc. I ended up using 1.5 cubes and didn't find it tasted of stock. I'd also emphasise paying attention to the use of the stock in the recipe. You'll end up with a fair amount of leftover stock/spinach mixture as you only need to use enough as directed.
    E
    Elena C.
    2 months ago
    This is a great recipe with lovely flavours, but I wonder whether you could get to the same result with a few shortcuts, e.g. just add all the spinach with the herbs rather than with the broth, boiling the pasta separately and adding it once the vegetables are ready together with the lentils and beans and that kind of thing
    Chloe R.
    Chloe R.
    2 months ago
    ·
    Chef
    you defo can! Cooking the pasta separately will change the texture a little since the starches released will be in the pasta water instead of the sauce. Still will taste as good though!
    A
    Abigail S.
    4 months ago
    Really delicious!! Added lemon juice to brighten it up, plus nutritional yeast for some extra cheesy flavor. Perfect meal prep for the week!
    R
    Rachel M.
    4 months ago
    (edited)
    Love this, will be part of my standard bulk cooks. *I used fresh rather than dried mint and a pulse-based pasta.
    C
    Chris M.
    4 months ago
    Did not like this. Sorry, majority of flavour in the sauce is spinach and stock. I used bouillon so mainly this tastes of bouillon and spinach.., the feta and sour cherries lift it a bit but would not make this again. Kids refused to finish it…
    S
    Stephanie K.
    5 months ago
    Perfect for those of us trying to lower meat intake and keep protein high. Super delicious autumnal recipe that reheats really well for lunches too! 11/10 would recommend *chefs kiss*

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