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1/2 c Red lentils 1/2 Onion
250 g Wholemeal spaghetti 3 Spinach leaves
7 1/2 g Butter 1/2 tb Lemon Juice
1/2 ts Ground nutmeg 1/8 c Toasted pine nuts
1. Cook the lentils in boiling water until tender. 2. Cook the pasta in a large quantity of boiling water until just tender. 3. While they are cooking melt the butter in a pan. Add the nutmeg and onion and cook over a gentle heat until the onion is soft. Add spinach, cover and cook until the spinach is just tender. 4. Drain the lentils, add the lemon juice;stirring to combine. Drain the pasta. Combine the lentils, pasta and spinach. Place on a serving plate and sprinkle with pine nuts. Serve immediately.
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