PASTA WITH BABY RED LENTILS AND GINGER

Lizzy and Mary
Based on a Recipe from Vegetarian Planet Cookbook


1 lb. pasta
8 T butter (amount can be reduced)
3-4 large cloves of garlic, thinly sliced
1 1-inch piece of ginger, cut into thin julienne strips
1 T minced fresh sage
3/4 c red lentils
1 c water
2 c fresh spinach, firmly packed
1 t salt
fresh ground pepper, to taste

1. Cook pasta.

2. Melt butter in a large sauce pan or skillet over medium heat. When butter turns golden brown with some brown specks, add the garlic and ginger. Cook for one minute, stirring constantly. Add sage, lentils, and 3/4 cup water. Bring to a boil, cover pan and reduce to low heat.

3. Let the lentils simmer for 10 minutes or until tender but still chewy. If larger lentils are used, you may need more time with water. Stir the spinach and salt into the lentils, and turn up the heat a bit. Stir often until the spinach wilts (~1 minute). Add cooked pasta and pepper to taste. Heat the mixture through.