Leek, Artichoke, and Lentil Mung Bean Linguine
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Leek, Artichoke, and Lentil Mung Bean Linguine

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
  • 2 med. leek, fresh, organic
  • 12 oz. artichoke hearts, unmarinated, organic
  • 1 lemon
  • 1/2 yellow onion
  • 3 garlic
  • 1/2 c. parmesan cheese
  • 1 tbs. coconut oil
  • sea salt & black pepper 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.