Thanks to a recent Groupon that Ian found online, he has gotten back into the swing of yoga with me. We’ve been going together for the past few weeks and he’s been loving it again – even though he’s a sweaty mess afterwards.
With the extra strength training, I thought we could use an added protein boost, both in the lentils and the whole wheat linguine. Did you know that lentils have approx. 18g protein and 16g fibre in 1 cup? Most non-vegetarians are surprised to find out how much protein is in whole wheat pasta as well. Most brands have about 11-13g protein in one serving. I also added kale which includes super antioxidants, anti-inflammatory with omega-3′s and of course cancer fighting properties - read more kale nutrition facts here.
This is another simple meal to whip together, which I’m sure everyone would like.
This can be a vegan meal without using parmesan cheese as a topping or using a vegan friendly cheese. We love our cheese (and adds extra protein & calcium), so topped our meal with parmgiano reggiano cheese.
Ingredients:
- bunch of kale, leaves torn from stems & washed
- 1 small red onion (optional)
- 2 garlic cloves
- 1/2 cup lentils, cooked to just firm – not too soft as they will be mushy (I used french lentils)
- 1/2 tbsp extra virgin olive oil
- linguine, cooked as per package (or any type of pasta)
Directions:
- In a large fry pan, pour olive oil and let warm over medium heat. Once oil is hot, add in red onion and garlic, stirring so the garlic doesn’t burn.
- When onions have softened, roughly 3-4 mins, add the kale, some water, salt and red chili flakes (optional).
- Cover the pan, stirring occasionally for approx 10 mins. Once the kale is a dark green in colour, and has softened, it is finished.
- Place the linguine in bowls and add the kale on top. Garnish with parmesan or your favourite cheese if you’d like. Enjoy!
