Perfect for a filling lunch, this lentil pasta bowl combines fiber and protein for long-lasting satiety. Lentil pasta provides 13g of fiber and 27g of protein per serving, while feta, pine nuts, and artichokes add flavor and texture. Add lemony grilled chicken for even more protein, or opt for shrimp or tofu depending on your tastes. Easy to make and delicious cold, this salad keeps well, making it perfect for on-the-go meals!
Preparation
15
min
Cooking
6
min
Portion
4
Ingredients
- 225 g (8 oz) dry lentil pasta
- 125 ml (½ cup) parsley or herb of choice, roughly chopped
- 2 small jars (340 ml each) artichoke hearts, drained and roughly chopped
- 120 g (4 oz) feta cheese, crumbled
- 120 g (4 oz) sun-dried tomatoes in oil, drained and chopped
- 60 ml (¼ cup) fresh basil, roughly chopped
- 60 ml (¼ cup) pine nuts
- 15 ml (1 tbsp) olive oil
- Lemon juice, to taste
- 2 garlic cloves, minced
- Pepper, to taste
Preparation
- In a large pot, bring water to a boil and cook the lentil pasta for 6 minutes. Drain and rinse under cold water to prevent sticking.
- In a large bowl, combine the cooked pasta with all the remaining ingredients. Toss well to coat evenly.
- Serve immediately or refrigerate for later.
Notes
Store in the refrigerator for up to 4 days. This recipe cannot be frozen.
Registered Dietitian Nutritionist in Montreal
