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Middle Eastern Pasta With Lentils
Ingredients
- 1/2 pound grown or possibly green lentils, washed & picked over
- 3 c. water
- 1 bay leaf
- Salt
- 1 tbsp. extra virgin olive oil
- 2 onions, minced
- 3 lg. garlic cloves, chopped
- Healthy pinch cayenne pepper
- Black pepper
- 12 ounce. spaghetti or possibly linguini
- 1/2 c. plain yogurt
- Options: 1 teaspoon coriander 1 1/2 teaspoon grnd cumin Sub. ricotta cheese for yogurt
Directions
- Combine lentils, water, bay leaf and bring to a boil. Reduce heat, cover and simmer 30-40 min or possibly till lentils are tender but not mushy. Add in salt to taste.
- Heat extra virgin olive oil in a heavy bottomed frying pan and saute/fry the onions. Add in garlic and spices if using them. Saute/fry a couple of min to blend flavors, stirring. Stir this mix into the lentils. Add in cayenne and black pepper to taste.
- Bring large pot of water to a boil and cook noodles al dente. Drain and add in to lentils. Add in yogurt (or possibly ricotta cheese) toss together, serve at once.
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