Whole-Wheat Pasta with Lentils, Spinach, and Leeks

• 2 cups (14 ounces) French green lentils
• 2 garlic cloves
• 1 dried bay leaf
• 1 pound tubular whole-wheat pasta, such as penne
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 4 leeks (about 1 3/4 pounds), white and pale green parts only, sliced into 1/4-inch rounds, washed well, and drained
• 1 teaspoon chopped fresh thyme
• Coarse salt and freshly ground pepper
• 8 ounces baby spinach

1. In a saucepan, combine lentils, 1 garlic clove, and the bay leaf.
2. Add enough cold water to cover by 2 inches.
3. Bring to a boil over medium-high heat.
4. Reduce heat to medium-low, and simmer until lentils are tender, 20 to 25 minutes.
5. Drain lentils, and discard garlic clove and bay leaf.
6. Bring a large pot of water to a boil.
7. Cook pasta until al dente according to package instructions.
8. Reserve 1 cup cooking liquid; drain pasta, and place in a large bowl.
9. Meanwhile, mince remaining garlic clove.
10. In a large saute pan, heat oil over medium.
11. Add minced garlic, leeks, and thyme; cook, stirring occasionally, until leeks are soft but not browned, about 5 minutes.
12. Add cooked lentils and 1 1/2 teaspoons salt; season with pepper.
13. Add spinach and reserved pasta cooking liquid to pan; cook, tossing to wilt spinach, about 2 minutes.
14. Pour mixture over pasta, and toss to combine.
15. Serve immediately, drizzled with olive oil, if desired.
16. (Per Serving)
17. Calories: 579
18. Saturated Fat: .7g
19. Unsaturated Fat: 4.1g
20. Cholesterol: 0mg
21. Carbohydrates: 106g
22. Protein: 24.6g
23. Sodium: 372mg
24. Fiber: 19g

garlic, bay leaf, tubular, extravirgin olive oil, leeks, thyme, salt, baby spinach

Taken from www.epicurious.com/recipes/food/views/whole-wheat-pasta-with-lentils-spinach-and-leeks-394056 (may not work)