Pasta, Lentils and Artichoke Hearts

Author:Inspired by Moosewood Low-Fat , pg. 209
Yield:6 servings
Cook time: 00:40
Category:Main Courses


1 cups lentils, rinsed and drained
3 cups water
bay leaf
1 tbsp. olive oil
2 cups onion, diced
2 cloves garlic, minced or pressed
1 tsp. ground coriander
2 tsp. ground cumin
2 tbsp. lemon juice
2 cups canned diced tomatoes
1 1/2 cups quartered artichoke hearts
1/4 tsp. crushed red pepper flakes
1 lb. farfalle, rotini or rotelle pasta
Sprinkle over
1 oz. feta cheese, crumbled


  1. Bring the lentils, bay leaf and water o a boil in a saucepan. Lower the heat, cover and simmer until lentils are tender to bite, about 30 minutes.
  2. Meanwhile, heat olive oil in a separate pan. Add the onions and sauté on medium heat for about 5 minutes, until golden. Add the garlic, cumin, and coriander and cook on medium heat for about 2 minutes, stirring frequently. Add the lemon juice, tomatoes, artichoke hearts and crushed red pepper and simmer on low heat for about 10 minutes. Drain the cooked lentils, reserving the cooking liquid, and add the lentils to the tomato and artichoke mixture. Simmer for 10 minutes more, adding about 1/2 cup of the reserved liquid if the sauce seems dry.
  3. Bring 3 quarts water to a boil. Add pasta and cook just until tender to bite, about 7 minutes. Drain well and place in a warm wide bowl. Top with the lentil mixture. Add salt and pepper to taste, sprinkle with feta cheese, if desired and serve immediately.
  4. Add lentil mixture and *cheese* to pasta; mix lightly. Season to taste with salt and pepper.


Nutrition Facts

6 servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 5g8%
Saturated Fat 1g5%
Trans Fat
Cholesterol 65mg22%
Sodium 200mg8%
Total Carbohydrate 1g0%
Dietary Fiber 13g52%
Total Sugars
Includes Added Sugars
Protein 21g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.