Whole wheat pasta with red lentils and spinach

Peel and thinly slice the garlic clove. Wash the 150 g of spinach and drain it.

Heat 0.5 tbsp of olive oil in the skillet over medium heat and cook the garlic 30 seconds without letting it color.

Rinse the 100 g of red lentils under cold water in the colander until the water runs clear, then drain them.

Pour the lentils into the skillet with 30 cl of water and a pinch of salt, and cover. Let them simmer over medium heat, stirring now and then. At the same time, put 2 l of salted water on to boil in the saucepan.

When the water boils, drop in the 200 g of whole wheat pasta and cook 10 min, stirring now and then. It'll be done at the same time as the lentils and spinach.

Add the spinach to the skillet with the lentils and stir until it wilts. Let it cook 2 min over medium heat.

Off the heat, add the 5 cl of crème fraîche and the pepper, and adjust the salt. Stir for a silky sauce.

Drain the pasta, saving half a glass of pasta water. Tip it into the skillet, toss well and add a little pasta water if it's too dry.