September’s bonus recipe is here. It’s super fast and easy to make for during the week. You can easily prep the lentils for this dish on the weekend and buy pre-sliced mushrooms to shave some of the time off during the week. Don’t skimp on the fresh basil or parmesan cheese because they help add flavor to this dish.[lt_recipe name=”Whole Wheat Pasta with Lentils and Mushrooms” servings=”4″ prep_time=”10M” cook_time=”40M” total_time=”50M” difficulty=”Easy” summary=”This recipe combines the earthiness of lentils and mushrooms to create a flavorful pasta dish. ” print=”yes” ingredients=”1 cup brown or green lentils;8 oz whole wheat pasta;1 T olive oil;1# Mushrooms;4-6 garlic cloves;1 tsp sea salt;black pepper, to taste;½ cup fresh basil, chopped;½ cup parmesan cheese, shredded” ]Rinse lentils then cover with 2 cups salted water and bring to a boil. When they reach a boil, turn down the heat and allow them to simmer until done, usually 30 minutes or so. ;;While lentils are cooking, slice mushrooms, mince garlic and chop the basil. Begin to heat the water to cook pasta.;;When lentils are done. Add the pasta to the boiling water and cook according to instructions on the package. When pasta is done, first save about 1 cup of hot pasta water and then place the rest into a strainer to drain off remaining water.;;Heat olive oil in sauce pan. When heated add garlic and stir for 30 seconds. Then add mushrooms and sauté for 3-4 minutes. Last add lentils and salt and pepper to taste. Once everything is heated through, add pasta and toss to coat. If it seems a bit dry, add some of the pasta water until it gets to the right consistency. ;;Serve it up topped with shredded parmesan and fresh basil.[/lt_recipe]
**Nutritional Facts were calculated using recipe input in MyFitnessPal. No data was available on Vitamin D in this recipe.