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Pasta with Spiced Lentils & Tomatoes

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Submitted by mporcaro

YIELD

4 servings

PREP

45 min

COOK

30 min

READY

75 min

Ingredients

1 15
TABLESPOON ML PEANUT OIL
or corn oil
3 3
EACH EACH GARLIC CLOVES
medium, chopped finely
1 1
EACH EACH ONIONS
small, chopped finelyl
1 5
TEASPOON ML CUMIN
1 5
TEASPOON ML CORIANDER
ground
1 5
TEASPOON ML GINGER
powdered
½ 2.5
TEASPOON ML RED PEPPER FLAKES
16 462.4
OUNCES ML/G TOMATOES
salt free
1 237
CUP ML CHICKEN BROTH
low salt
½ 118
CUP ML BROWN LENTILS *
1 15
TABLESPOON ML SUGAR
½ 118
2 3E+1
TABLESPOONS ML BASIL
finely shredded
4 4
EACH EACH PASTA
cooked servings *

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, ginger, 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).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 222g (7.8 oz)
Amount per Serving
Calories 329 15% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 118mg 5%
Total Carbohydrate 20g 20%
Dietary Fiber 4g 15%
Sugars g
Protein 25g
Vitamin A 19% Vitamin C 27%
Calcium 11% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 
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