Middle Eastern Pasta With Lentils

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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