Ingredients

  • 3 ounces small pasta (cooked and cooled to equal about 3 cups cooked pasta, I used ditalini, small shells would be great, too)
  • 1 cup lentils
  • 1 clove garlic (minced)
  • 1 bay leaf
  • 4 ounces extra firm tofu (drained and crumbled, 1/4th package tofu)
  • 2 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon oregano
  • 3 teaspoons basil (or 3 tbsp fresh basil, fresh is really good in this dish so go for it if you can find some)
  • 2 tablespoons red onion (small dice)
  • 3/4 cup diced bell pepper (the red or yellow are yummy)
  • 1 1/2 cups fresh spinach (chopped)
  • 1 tablespoon capers
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NutritionView more

190Calories
Sodium19%DV450mg
Fat11%DV7g
Protein24%DV12g
Carbs7%DV22g
Fiber44%DV11g

PER SERVING *

Calories190Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat1g5%
Trans Fat
Cholesterol
Sodium450mg19%
Potassium440mg13%
Protein12g24%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate22g7%
Dietary Fiber11g44%
Sugars1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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