Pasta with Spiced Lentils and Tomatoes Recipe
Ingredients
| 1 tablespoon corn or peanut oil | ||
| 3 medium garlic cloves, chopped fine | ||
| 1 small onion, chopped fine | ||
| Ground cumin | 1 Teaspoon | |
| Ground coriander | 1 Teaspoon | |
| Powdered ginger | 1 Teaspoon | |
| Red pepper flakes | 1/2 Teaspoon, crushed | |
| 1 16-ounce can salt-free whole tomatoes | ||
| Chicken broth | 1 Cup (16 tbs), reduced | |
| 1/2 cup brown lentils | ||
| Sugar | 1 Tablespoon | |
| 1/2 cup low-fat yogurt | ||
| Basil leaves | 2 Tablespoon, finely shredded | |
| 1 pound pasta, cooked and drained | ||
Directions
In a large skillet or saucepan, heat the oil with the garlic and onion over moderate heat.
When they sizzle, add the cumin, coriander, ginger, and red pepper flakes and saute for 1 minute more.
Add the tomatoes, breaking them up with your hands, and stir in the broth, lentils, and sugar.
Simmer until the lentils are tender and the sauce is thick, about 30 minutes.
Then stir in the yogurt and the basil and spoon over cooked pasta.
When they sizzle, add the cumin, coriander, ginger, and red pepper flakes and saute for 1 minute more.
Add the tomatoes, breaking them up with your hands, and stir in the broth, lentils, and sugar.
Simmer until the lentils are tender and the sauce is thick, about 30 minutes.
Then stir in the yogurt and the basil and spoon over cooked pasta.
Chef
