Linguine with Spinach, Artichokes, and Red Lentil Sauce

Ingredients

• 2 teaspoons brown mustard seeds
• 1 cup low-sodium vegetable broth
• 1 cup finely chopped yellow onion
• 3/4 cup dried red lentils
• 3 cloves garlic, finely chopped
• 6 tablespoons lemon juice
• 1/2 pound whole wheat linguine*
• 1 bunch spinach, stemmed and roughly chopped
• 4 artichoke hearts*, rinsed, drained and quartered

Method

1. In a medium pot, heat mustard seeds over medium heat until they begin to pop, 2 to 3 minutes.
2. Carefully add broth, 1 cup water, onion, lentils and garlic and bring to a boil.
3.  Reduce heat to medium-low, cover and simmer until lentils are very tender and falling apart, about 20 minutes.
4. 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.
5. Add linguine and cook until al dente, 8 to 10 minutes; drain and return to pot.
6.  Immediately add spinach, artichoke hearts and lentil sauce to hot pasta, toss well and serve.