By Kerstin Cox, HCTP November 2017
This quick and simple dish is perfect to whip up for lunch or dinner. The lentil pasta is a healthy twist on traditional pasta that adds fiber and protein, leaving you more satisfied and energized! The fresh vegetables, which are probably already sitting in your refrigerator, add even more flavor and nutrients.
- 3/4 cup red lentil penne
- 1 tablespoon coconut oil
- 1 small yellow onion, sliced
- 1 small carrot
- 1 stalk celery
- 5 cherry tomatoes
- 1 clove garlic, crushed
- 1/4 cup red wine (or water)
- 1 cube vegetable stock
- 1/2 tablespoon tomato puree
- 1/4 cup green peas
- 1 teaspoon oregano
- Salt and pepper to taste
- Small handful kale
- 1 tablespoon fresh basil
- Sardinian pecorino cheese
- Boil penne for about 8 minutes, until al dente.
- Melt oil in frying pan, add onion, and cook.
- Chop carrot and celery into small pieces and add to frying pan with onion. Cook for another 2 minutes.
- Halve tomatoes and add to pan with garlic. Stir.
- Add wine or water, stock cube, tomato puree, peas, oregano, and some salt and pepper. Cook for another 3–4 minutes.
- At the last minute, stir in kale, basil, and cooked lentil pasta. Give it a good stir and drizzle some extra-virgin olive oil over everything. Serve with Sardinian pecorino cheese if desired.
Originally from Sweden, Kerstin Cox now lives in London with a passion for wellness. Her mission as an Integrative Nutrition Health Coach is to spread the word of how easy it is to feel happy and healthy with just a few changes to diet and lifestyle. Kerstin was previously a ballerina in Sweden and discovered her love for nutrition, yoga, and all things health during yoga while working as a successful stockbroker in London. After working long hours in the corporate banking environment for 15 years, she decided to make the change to focus on helping busy, stressed-out people find their balance. Find more from Kerstin on her website and Instagram.
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