Yield: 2 servings
|½ cup||Red lentils|
|250 grams||Wholemeal spaghetti|
|½ teaspoon||Ground nutmeg|
|3 \N||Spinach leaves|
|½ tablespoon||Lemon Juice|
|⅛ cup||Toasted pine nuts|
1. Cook the lentils in boiling water until tender. 2. Cook the pasta in a large quantity of boiling water until just tender. 3. While they are cooking melt the butter in a pan. Add the nutmeg
and onion and cook over a gentle heat until the onion is soft.
Add spinach, cover and cook until the spinach is just tender. 4.
Drain the lentils, add the lemon juice;stirring to combine.
Drain the pasta.
Combine the lentils, pasta and spinach.
Place on a serving plate and sprinkle with pine nuts.