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Lentil Arugula Mac

Lentil Arugula Mac

If you have an abundance of arugula as I did this week, this is a great way to use it! Use home-cooked or canned lentil to make this simple, healthful dish.

Serves 4.


  • 8 oz elbow macaroni
  • 4-6 c arugula, roughly chopped
  • 2 Tbsp butter
  • 1 c onion, finely chopped
  • 1 c celery, finely chopped
  • 1/8 tsp sea salt
  • 1/8 tsp pepper
  • 2 cloves garlic, minced
  • 1 Tbsp capers, minced (optional)
  • 2 c cooked lentils


  1. Cook the macaroni according to package directions, in boiling, salted water. During the last 3 minutes of cooking time, add the arugula and stir. When macaroni tests done, drain, but reserve a cup of cooking water.
  2. In a large, heavy pot over low heat, melt the butter. Add onion and celery; cook for 5 minutes, stirring often.
  3. Add salt, pepper, garlic and capers. Sauté another 2 minutes.
  4. Stir in the lentils and bring to heat.
  5. Fold in the drained macaroni and cooking liquid. Correct for seasonings and if desired, add a splash of extra virgin olive oil. Serve hot.

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