Middle Eastern Pasta With Lentils
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1⁄2 lb brown lentils or 1/2 lb green lentil, washed and picked over
- 3 cups water
- 1 bay leaf
- salt
- 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
directions
- 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.
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RECIPE SUBMITTED BY
Daydream
Australia
<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p>
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