I’ve been craving pasta. I try not to eat it too often, because it is really easy to overindulge. But, it’s a little cooler here today and we’re having a lazy Sunday at home, so I went to my saved Pinterest boards and found a recipe for Pasta and Lentils. [Click the link to go to the site.]
In addition to eating for a healthier weight, I also try to adhere to a low purine diet. I’ve had issues with uric acid kidney stones and had them all removed in January (Terry called it “The Stones farewell tour.”)
To keep from re-forming stones, the urologist recommended a low purine diet, and I spoke with a dietician to determine what is right for me. In sum, it means eating very little animal protein (beef, pork, poultry and fish/shellfish) and focusing more on a vegetable-forward diet with plant-based proteins. Fortunately, I like veggies (excepting zucchini, eggplant and cauliflower) and legumes like lentils and beans. Hence today’s lentil pasta.
The recipe on theclevermeal.com was super easy to make. I had a can of lentils, instead of dry, so I adapted the instructions. After sautéing the onion and garlic, I added vegetable broth and the entire small can of tomato paste. [As an aside, I hate when recipes call for just a tablespoon or so of tomato paste. That leaves so little left in those small cans. I know I can freeze it, but then I always forget about it. So, when a recipe calls for tomato paste, I typically just use the whole little can.] For seasonings, I used the cumin as called for, but I also added a healthy dose of Trader Joe’s “Everything But the Elote” spice. Once the broth was boiling, I added about half a bag of Trader Joe’s Gluten Free Brown Rice & Quinoa Fusilli pasta. I cooked the pasta in the broth/tomato paste mixture for about eight minutes and then I turned off the heat and dumped in the can of drained brown lentils and stirred to heat through.
To serve, I removed the bay leaves and topped it with a sprinkle of fresh shredded parmesan. The verdict: very tasty and filling!