Whole-Wheat Pasta with Lentils, Spinach, and Leeks

• 2 cups (14 ounces) French green lentils
• 2 garlic cloves
• 1 dried bay leaf
• 1 pound small whole-wheat chiocciole or other small tubular pasta
• 2 tablespoons extra-virgin olive oil
• 4 leeks (about 1 3/4 pounds), white and light-green parts only, sliced into 1/8-inch rounds, washed well and drained
• 1 teaspoon chopped fresh thyme
• 1 1/2 teaspoons coarse salt
• Freshly ground black pepper
• 8 ounces baby spinach, washed

1. In a medium saucepan, combine the 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 the lentils are tender, 20 to 25 minutes.
5. Drain, and discard the garlic clove and bay leaf; set the lentils aside.
6. Bring a large pot of water to a boil.
7. Add the pasta; cook until al dente, according to package instructions, about 7 minutes.
8. Drain the pasta, reserving 1 cup cooking liquid.
9. Place the pasta in a large bowl.
10. Meanwhile, mince the remaining garlic clove.
11. In a large saute pan, heat the oil over medium heat.
12. Add the minced garlic, leeks, and thyme; cook, stirring occasionally, until the leeks are soft but not browned, about 5 minutes.
13. Add the cooked lentils and salt; season with pepper.
14. Add the spinach and reserved cooking liquid to the pan; toss to wilt the spinach, about 2 minutes.
15. Pour the mixture over the pasta, tossing to combine.
16. Serve immediately.
17. (Per serving)
18. Calories: 638
19. Fat: 9g
20. Cholesterol: 0mg
21. Carbohydrate: 120g
22. Sodium: 793mg
23. Protein: 29g
24. Fiber: 11g

garlic, bay leaf, tubular pasta, extravirgin olive oil, leeks, thyme, coarse salt, freshly ground black pepper, baby spinach

Taken from www.epicurious.com/recipes/food/views/whole-wheat-pasta-with-lentils-spinach-and-leeks-392517 (may not work)