Pasta with Lentils, Red Peppers & Toasted Walnuts

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This past weekend, I was blessed to become the godmother of a sweet, beautiful, smart and hysterical little girl. Throughout the several days we spent together, I realized that I probably have more in common with this four year old than some of my own friends.

For instance:

1. She gets just as excited about  school as I (still) do. When I’m through with grad school, I plan to live it all over again through her-starting with kindergarten. Naptime-yes!
2. We both believe that chocolate deserves it’s own food group and don’t see any problem with making an entire meal out of it.
3. Neither of us seems to have a filter on the things that come out of our mouths which is really only cute for one of us.

We have an amazing number of common interests with one major exception: her favorite food is fakorizo (lentils and rice). This happens to be the one food that when I was told I couldn’t get up from the kitchen table until I ate it all, I  made myself comfortable, laid my head down next to my plate and went to sleep. I was more of a spaghetti girl. This is why this pasta with red peppers, toasted walnuts and lentils came at the perfect time. It’s a little bit of her with a little bit of me and 100% delicious.

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PASTA WITH LENTILS, RED PEPPERS & TOASTED WALNUTS
Inspired by Oh She Glows

12 oz spaghetti
2 cloves garlic, minced
1/2 medium onion, chopped
1 red pepper, chopped
1 c cooked lentils
1/2 c chopped walnuts, toasted
1 1/4 c medium heat salsa
3 tbsp extra virgin olive oil
3 tbsp ketchup
1 tbsp dried basil
1 tsp black pepper
2 tsp salt
1/2 tsp red pepper flakes
2 c spinach

Serves 4

Toast walnuts over medium heat and set aside.

Cook pasta according to directions on package. In a separate pot, while spaghetti is cooking, saute minced garlic cloves, chopped onion and red pepper with olive oil over medium-high heat until onions are translucent. Add remaining ingredients (except spinach) to pot and stir to combine. Continue to cook on for an additional 8-10 minutes.

Meanwhile, wash and roughly chop spinach leaves and place in colander. When pasta is ready, pour on top of spinach in the colander and lightly rinse. Transfer pasta and spinach back into pot and add sauce. Mix well to combine.

8 Comments Add yours

  1. Anastasia Halkias says:

    EXCELLENT ALL AROUND!! The photos ;), the anecdote!!, AND THE FOOD are all well chosen and “delicious!”

    1. sophakicooks says:

      Thank you Anastasia! And another thank you for the new addition to my picture-worthy kitchen items 🙂

  2. Dora Thomas says:

    Sounds delicious, will definitely try it during Lent..thanks Sophia.

    1. sophakicooks says:

      Glad you like it, Dora! Let me know how it turns out!

  3. Kathleen Nease says:

    So I saw this in the fridge after you made it and just HAD to try it. Well, it kinda became a meal after I tasted one bite of it. SO GOOD! I love having a chef in the house!

    1. ybraoadonkey says:

      R u the same Kathleen Nease of Alaska who commented at Indianmythology.com, about South Indian Music?

  4. Anthoula (Sofia the goddaughter's mom) says:

    So when are you making some chocolate dish with lentils??? Lol. ❤

    1. sophakicooks says:

      I’ll work on it haha

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