Middle Eastern Lentils With Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1/2 pound brown or green lentils, washed and picked over 2 onions, one cut in half, the other finely chopped 1 red bell pepper, cut in small dice 4 large garlic cloves, 2 cut in half, 2 minced 1 bay leaf Salt, preferably kosher salt, to taste 1 tablespoon extra virgin olive oil 1 teaspoon coriander seeds, lightly toasted and ground 1 1/2 teaspoons cumin seeds, lightly toasted and ground Pinch of cayenne, or 1/4 teaspoon Aleppo pepper Freshly ground pepper 12 ounces spaghetti, tagliatelle, or fettucine 1/4 cup chopped cilantro
1. Place the lentils in a heavy saucepan with the halved onion, the halved garlic cloves, and the
bay leaf. Add enough water to cover by 1 1/2 inches, and bring to a boil. Reduce the heat, cover
and simmer 25 minutes. Add salt to taste (under-salt slightly because you will be reducing the
liquid) and continue to simmer for another 10 to 20 minutes, until the lentils are tender but
intact. Remove from the heat. Place a strainer over a bowl and drain the lentils.
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https://www.nytimes.com/2009/01/29/health/29recipehealth.html?_r=1&emc=eta1&pagewanted=print
2. Begin heating a large pot of generously salted water for the pasta. Meanwhile, heat the olive oil
in a large, heavy nonstick skillet over medium heat and add the chopped onion. Cook, stirring,
1/31/09 7:40 PM
Recipes for Health - Middle Eastern Lentils With Pasta - NYTimes.com
in a large, heavy nonstick skillet over medium heat and add the chopped onion. Cook, stirring,
until it begins to soften, about 3 minutes, and add the red pepper. Cook, stirring, until the
vegetables are tender and the onion is beginning to color, another 5 to 8 minutes, and add 1/2
teaspoon salt, the garlic, coriander, cumin, and cayenne or Aleppo pepper. Continue to cook,
stirring, for a minute, until the garlic is fragrant, and stir in the broth from the lentils. Bring to a
boil and reduce slightly, then stir in the lentils. Add pepper, taste and adjust salt. Keep warm
while you cook the pasta.
3. When the water comes to a boil, add the pasta and cook al dente, until firm to the bite,
following the timing instructions on the package but checking a few minutes before the end of the
suggested cooking time. Drain and toss with the lentils. Add the cilantro, and serve.
Yield: Serves 6 generously
Advance Preparation: You can prepare the recipe through Step 2 several hours before serving.
Keep on top of the stove, or refrigerate and reheat gently.
Number of Servings: 1
Recipe submitted by SparkPeople user DJR1845.
bay leaf. Add enough water to cover by 1 1/2 inches, and bring to a boil. Reduce the heat, cover
and simmer 25 minutes. Add salt to taste (under-salt slightly because you will be reducing the
liquid) and continue to simmer for another 10 to 20 minutes, until the lentils are tender but
intact. Remove from the heat. Place a strainer over a bowl and drain the lentils.
Page 1 of 2
https://www.nytimes.com/2009/01/29/health/29recipehealth.html?_r=1&emc=eta1&pagewanted=print
2. Begin heating a large pot of generously salted water for the pasta. Meanwhile, heat the olive oil
in a large, heavy nonstick skillet over medium heat and add the chopped onion. Cook, stirring,
1/31/09 7:40 PM
Recipes for Health - Middle Eastern Lentils With Pasta - NYTimes.com
in a large, heavy nonstick skillet over medium heat and add the chopped onion. Cook, stirring,
until it begins to soften, about 3 minutes, and add the red pepper. Cook, stirring, until the
vegetables are tender and the onion is beginning to color, another 5 to 8 minutes, and add 1/2
teaspoon salt, the garlic, coriander, cumin, and cayenne or Aleppo pepper. Continue to cook,
stirring, for a minute, until the garlic is fragrant, and stir in the broth from the lentils. Bring to a
boil and reduce slightly, then stir in the lentils. Add pepper, taste and adjust salt. Keep warm
while you cook the pasta.
3. When the water comes to a boil, add the pasta and cook al dente, until firm to the bite,
following the timing instructions on the package but checking a few minutes before the end of the
suggested cooking time. Drain and toss with the lentils. Add the cilantro, and serve.
Yield: Serves 6 generously
Advance Preparation: You can prepare the recipe through Step 2 several hours before serving.
Keep on top of the stove, or refrigerate and reheat gently.
Number of Servings: 1
Recipe submitted by SparkPeople user DJR1845.
Nutritional Info Amount Per Serving
- Calories: 1,784.2
- Total Fat: 20.6 g
- Cholesterol: 0.0 mg
- Sodium: 39.8 mg
- Total Carbs: 331.4 g
- Dietary Fiber: 32.7 g
- Protein: 68.6 g
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