Pasta gets a major upgrade with this delicious dish. Red lentils are packed with protein, fiber, polyphenols, and even some iron, so they’re a much healthier option than traditional pasta made from white refined flour. Lemon zest, fresh sage, and arugula give these fluffy “clouds” a bright and fresh finish; they pair perfectly as a side with roasted chicken or fish.
- 1½ cups dried red lentils
- ¾ teaspoon paprika
- ½ teaspoon sea salt
- ½ cup filtered water
- 3 teaspoons extra virgin olive oil
- 2 tablespoons ghee or coconut oil
- 1 tablespoon lemon zest
- 3 garlic cloves, thinly sliced
- 1½ tablespoons fresh sage, thinly sliced
- ½ teaspoon red chili flakes (optional)
- ½ teaspoon black pepper
- ½ teaspoon Maldon or sea salt
- 2 cups packed arugula
- ¼ cup nutritional yeast (optional)
- Start by making lentil flour: Place the lentils in a high speed blender and blend for 1 to 2 minutes, until a powder forms. Using a sieve, sift the flour into a large bowl and discard the bigger chunks.
- Place 1 cup of the lentil flour (reserve the rest for later) in a mixing bowl with the paprika and sea salt and mix together. Using your hands, create a 4inch hole in the center. Add the water and oil into the hole, then gradually push the flour and mix into the liquid using a fork. Keep adding the flour until incorporated. The dough will be wet and sticky but should hold together as a single mass. Sprinkle in some of the leftover flour if the dough is too sticky and you are unable to form a ball. Transfer the dough to chill in the refrigerator for 45 minutes.
- Once the dough is chilled, divide into 4 equal pieces. Dust each piece with some of the remaining lentil flour and use your hands to knead the dough, using just enough flour until the dough is no longer sticky. Roll each piece into a long skinny “snake” on your work space, approximately ½ inch in diameter (note that the dough will triple in size when cooking). Using a sharp knife, cut the “snake” into ½inch clouds. Set aside on parchment paper and repeat with the remaining dough. Let the clouds rest, un-chilled, for 10 minutes, while heating up a large pot filled with water.
- Once the water is boiling, gently add the clouds in batches so they have room, boiling 4 minutes per batch. Scoop the clouds from the water, transfer to a sieve, and rinse with cold water. Set aside to dry. Repeat with the remaining dough.
- When all the batches are cooked and dry, heat a large sauté pan on medium-high heat. Add the ghee. Once melted, add the lemon zest, garlic, sage, and chili flakes (if using). Cook for 2 minutes, stirring continuously. Add the clouds and let them crisp up a bit on all sides, stirring very gently to avoid breaking them; this should take about 3 minutes. Add the black pepper, Maldon or sea salt, arugula, and nutritional yeast (if using) and serve.
Nutritional Analysis Per ½-Cup Serving: Calories: 100, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 3 mg, Fiber: 4 g, Protein: 3 g, Carbohydrates: 10 g, Sodium: 270 mg