Linguine with Spinach, Artichokes, and Red Lentil Sauce

I love to cook- I hate to cook in the heat. My house, being built in 1941 does not do a good job of regulating temperature. Last week, I was craving a summer-y pasta dish that would not cause me to suffer from heat exhaustion in the kitchen- save that for the celeb-u-tards. I begin playing around online and came across a non vegan version of this recipe. With a few minor modifications, I made it vegan AND much tastier!

Linguine with Spinach, Artichokes, and Red Lentil Sauce

2 tsp brown mustard seeds
1 cup vegetable broth
1 cup finely chopped yellow onion
3/4 cup dried red lentils
3 cloves garlic, finely chopped

1 tbs cumin
6 tbs lemon juice
1/2 pound whole wheat linguine*
1 bunch spinach, stemmed and roughly chopped
4 artichoke hearts, rinsed, drained and quartered

In a medium pot, heat mustard seeds over medium heat until they begin to pop, 2 to 3 minutes. Carefully add broth, 1 cup water, onion, lentils, cumin and garlic and bring to a boil. Reduce heat to medium-low, cover and simmer until lentils are very tender and falling apart, about 20 minutes. Remove from heat, add lemon juice and stir until lentils break apart to make a sauce (you may need to use a blender). Meanwhile, bring a large pot of water to a boil. Add linguine and cook until al dente, 8 to 10 minutes; drain and return to pot. Immediately add spinach, artichoke hearts and lentil sauce to hot pasta, toss well and serve.

This dish can be made creamier by adding almond milk or almond cream! Yummo!

What beer? Pilsner Urguell