Chunky Tomato, Spinach and Lentil Pasta w Broccoli Microgreens



Chick Pea Pasta (1/2 box cooked to instructions on box - 2 servings)

1/2 cup dry lentils cooked (2 servings)

3 cups baby spinach chopped

4 on-the-vine tomatoes chopped

1 cup parsley chopped

1 cup organic broccoli microgreens

1/2 red onion chopped

1 bulb shallot chopped

1 Tablespoon nutritional yeast

3 Tablespoons chopped shallots

2 Tablespoons extra virgin olive oil

! teaspoon of each: Turmeric, Cumin, Coriander

1/2 Teaspoon Cayenne pepper

1 Teaspoon Himalayan Salt 

1 Teaspoon Tellicherry Pepper


In iron skillet, heat olive oil and add shallots onions until translucent.  Add tomatoes, parsley, salt, pepper, 1/2 cup water and cook on medium heat for about 20 minutes.

Cook pasta (directions are on package). 

Cook lentils to package directions -1 cup water to 1/2 cup lentils.

Turn off heat on skillet and add spinach and half of the microgreens.  Combine cooked lentils with veggies and spoon over cooked pasta.  Garnish with other half of microgreens. 


About two servings as main dish, 4 servings as side dish.

TipsAnnette ONeill