Gluten-Free Pasta with Lentils

Ingredients:
1 Onion, chopped
3 Garlic cloves, minced
Extra Virgin Olive Oil, 2 Tbsps
Crushed red pepper, 1/4 tsp
Fresh Spinach, 5-6 cups (or Frozen – 10 oz)
Lentil soup, 1 can (19 oz) – (I like Amy’s organic)
Crushed tomatoes, 1 can (16 oz)
Elbow macaroni (Brown Rice or Quinoa)
Sea salt, to taste
Black Pepper. to taste
Parmesan cheese (optional)
Reserved pasta water, about 2 – 3 ladles

Cooking directions:
In large pot, boil lightly salted water and cook pasta until al dente.
Meanwhile, in sautee pan, heat Olive oil, crushed red pepper and onion under low heat and cook until onion is translucent.
Add garlic and cook for 2 minutes. Add spinach, cook until wilted, stirring occasionally.
Add Lentil soup, tomatoes, salt, and pepper. Bring to slight boil, then simmer for about 10 minutes.
Drain pasta, reserving 2-3 ladles of pasta water.
Add pasta to sautee pan and stir in reserved water. Stir to combine with sauce. Add Parmesan cheese to taste(optional)
Enjoy!

* I recommend using all organic/grass-fed products if possible. Makes a big difference in the quality and taste