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Prep 15 mins
Cook 45 mins
There is absolutely nothing fancy about this lentil dish. It is, however, warming and comforting to eat on a cold winter's night. If it's not spicy enough for you, serve with harissa or zhoug to add a bit of zing.
- 1⁄2 lb brown lentils or 1⁄2 lb green lentil, washed and picked over
- 3 cups water
- 1 bay leaf
- 1 tablespoon olive oil
- 2 onions, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 1⁄2 teaspoons ground cumin
- 1 pinch cayenne pepper
- fresh ground black pepper
- 12 ounces spaghetti or 12 ounces tagliatelle pasta noodles
- 2 tablespoons plain low-fat yogurt
- Combine the lentils, water and bay leaf and bring to a boil.
- Reduce heat, cover, and simmer 30 to 40 minutes or until the lentils are tender but not mushy.
- Add salt to taste toward the end of the cooking.
- Drain off most of the liquid, but reserve it in case some is needed later.
- Heat the olive oil in a heavy-bottomed skillet and sauté the onions until tender and beginning to color.
- Add the garlic, coriander, and cumin, and continue to sauté a couple of minutes, stirring.
- Stir this mixture into the lentils and add cayenne and black pepper to taste.
- Meanwhile bring a large pot of water to the boil, add salt to taste, and cook the noodles until al dente.
- Drain and add to the lentils.
- Add the yogurt, and toss together.
- Add some of the reserved lentil cooking water if mixture seems too dry.
- Reheat gently if necessary and serve at once.