Pasta with Spiced Lentils and Tomatoes
|Corn oil/Peanut oil||1 Tablespoon|
|Garlic clove||3 Medium, chopped fine|
|Onion||1 Small, chopped fine|
|Ground cumin||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Powdered ginger||1 Teaspoon|
|Crushed red pepper flakes||1⁄2 Teaspoon|
|Salt free whole tomatoes||16 Ounce (1 Can)|
|Reduced chicken broth||1 Cup (16 tbs)|
|Brown lentils||1⁄2 Cup (8 tbs)|
|Low fat yogurt||1⁄2 Cup (8 tbs)|
|Shredded basil||2 Tablespoon (Use Fresh Ones)|
|Pasta||1 Pound, cooked, drained|
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.