Pasta with Spiced Lentils & Tomatoes
Yield
4 servingsPrep
15 minCook
45 minReady
1 hrsLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
peanut oil
|
|
| 3 | cloves |
garlic
chopped fine |
|
| 1 | small |
onions
chopped fine |
|
| 1 | teaspoon |
cumin
|
|
| 1 | teaspoon |
coriander
ground |
|
| 1 | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
red pepper flakes
crushed |
|
| 16 | ounces |
tomatoes, canned, whole, peeled
|
*
|
| 1 | cup |
chicken broth
|
|
| ½ | cup |
brown lentils
|
* |
| 1 | tablespoon |
sugar
|
|
| ½ | cup |
yogurt, low-fat
|
|
| 2 | tablespoons |
basil
finely shredded |
|
| 1 | x |
pasta
cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
peanut oil
|
|
| 3 | cloves |
garlic
chopped fine |
|
| 1 | small |
onions
chopped fine |
|
| 5 | ml |
cumin
|
|
| 5 | ml |
coriander
ground |
|
| 5 | ml |
ginger
ground |
|
| 2.5 | ml |
red pepper flakes
crushed |
|
| 462.4 | ml/g |
tomatoes, canned, whole, peeled
|
*
|
| 237 | ml |
chicken broth
|
|
| 118 | ml |
brown lentils
|
* |
| 15 | ml |
sugar
|
|
| 118 | ml |
yogurt, low-fat
|
|
| 3E+1 | ml |
basil
finely shredded |
|
| 1 | x |
pasta
cooked |
*
|
Directions
In a large skillet or saucepan, heat the oil with the garlic and onion over moderate heat.
When they sizzle, add the cummin, coriander, giner, and red pepper flakes and sauté for 1 minute.
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.
Note: To make reduced chicken broth.
Put the canned broth of your choice in a heavy saucepan and boil briskly until it has reduced to half of its original volume (approximately 15 minutes to reduce 2 cups of broth to one cup).
