Linguine with Spinach, Artichokes, and Red Lentil Sauce

When I first read this recipe on the Whole Foods website, I thought it sounded really good, but the title sounded a little intimidating and I wasn't sure how it would turn out, but it tasted delicious and was pretty simple to make. I did make a HUGE mess in the kitchen while making this recipe- some pots may have boiled over onto the stop top leaving a mess that took some lots of elbow grease to remove and there may have been chopped spinach and onion all over the floor but that is OK :)

Ingredients:
2 tablespoons brown mustard seeds
1 cup low sodium vegetable broth
1 cup finely chopped yellow onion
3/4 cup dried red lentils (I found them in the international aisle at my grocery store in the mediterranean section)
3 cloves garlic, finely chopped (add some more or some less, depending on your taste)
6 tablespoons lemon juice (I used the juice of a whole lemon)
1/2 pound whole wheat linguine (If you don't have linguine on hand - I didn't- use angel hair pasta)
1 jar artichoke hearts, rinsed and drained, quartered

In a medium pot heat mustard seeds over medium heat until they begin to pop,  2 to 3 minutes. Carefully add broth, 1 cup water, onion, lentils and garlic and bring to a boil. Reduce heat to medium-low, cover and simmer until lentils are very tender and falling apart, about 20 minutes. Remove from heat, add lemon juice and stir until lentils break apart to make a sauce. Meanwhile, bring a large pot of water to a boil. Add linguine and cook until al dente, 8 to 10 minutes; drain and return to pot. Immediately add spinach and lentil sauce to hot pasta, toss well. Top with the artichoke hearts.

 Red Lentils

 Red Lentils. Once they cooked down they lost their color.

Ta - Da! Linguine with Spinach, Artichokes, and Red Lentil Sauce