Low Sodium Classic Lentil Pesto Pasta

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

4 servings

For the lentils

1 cup green or brown lentils, rinsed
Bob's Red Mill Green Lentils, Petite French Style, 1 lb 8 oz (680 g)Simple Truth Organic Green Lentils Shiloh Farms Organic Green Lentils Bob's Red Mill - Beans Pet Fr Green Lentil Full Circle Organic Green Lentils
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1 bay leaf
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the pesto

2 cups fresh basil leaves, loosely packed
⅓ cup pine nuts
2 cloves garlic, peeled
½ cup finely grated parmesan cheese, plus more for serving
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
½ cup extra-virgin olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the pasta

12 oz short pasta (such as fusilli, penne, or rigatoni)
1 tbsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup reserved pasta water

For finishing

1 tbsp lemon juice
¼ tsp red pepper flakes (optional)

For serving

parmesan cheese, for serving
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Place the rinsed lentils and bay leaf in a medium saucepan and cover with 3 cups of cold water. Bring to a boil over high heat, then reduce to a steady simmer. Cook, uncovered, for 20–25 minutes, until the lentils are tender but still hold their shape — they should yield easily when pressed between two fingers with no chalky center. Stir in the 1/2 tsp salt in the last 5 minutes of cooking. Drain, discard the bay leaf, and set aside.
2
While the lentils cook, toast the pine nuts in a dry skillet over medium heat, stirring frequently, for 3–4 minutes until golden and fragrant — watch closely, as they can brown quickly. Transfer immediately to a plate to cool.

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