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Leek, Artichoke, and Lentil Mung Bean Linguine

Orange Icon  Leek, Artichoke, and Lentil Mung Bean Linguine

Orange Icon  Leek, Artichoke, and Lentil Mung Bean Linguine

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Submitted by: Regina Galbick

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Servings: 4

Mung bean linguine is an awesome gluten-free, vegan pasta substitute that delivers 20g protein per 2 oz serving! There should only be two ingredients listed on the package you buy - mung beans and water.

  • 1 pkg. mung bean noodles, organic
  • 1 can lentils, organic
  • 2 med. leek, fresh, organic
  • 12 oz. artichoke hearts, unmarinated, organic
  • 1 lemon, fresh, organic
  • 1/2 onion, yellow, organic
  • 3 garlic, fresh, organic
  • 1/2 c. cheese, parmesan, raw, organic
  • 1 tbs. coconut oil, raw, extra-virgin, organic
  • sea salt, unrefined, & fresh ground pepper, organic to taste

Melt butter or coconut oil in a pot over medium-low heat.

Add garlic, onion, and leeks, and cook until caramelized (about 5 minutes).

Add the artichokes and sauté for about 3 minutes, then add the lentils, lemon, salt and pepper.

Cover, reduce heat to low, and let simmer for 5-10 minutes.

Cook the mung bean linguine al dente per the package instructions and reserve ½ cup of the pasta water.

Transfer the cooked mung bean linguine into the pot with the artichoke and lentil mixture.

Add parmesan cheese, reserved pasta water, and mix all ingredients together, adding fresh lemon juice to taste.

Enjoy!