| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Pasta, Dishes |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil |
| 2 |
sm |
Onions, finely chopped |
| 1 |
|
Clove garlic, minced |
| 1 |
|
Quarter-size slice fresh ginger, minced |
| 1 |
tb |
White wine vinegar |
| 1/2 |
ts |
Ground coriander |
| 1/2 |
ts |
Cumin |
| 1 |
c |
Red lentils |
| 2 |
c |
Chicken broth |
| 1 |
lb |
Spaghettini |
| 1/4 |
c |
Butter, optional |
|
|
Freshly ground black pepper |
| 1 |
c |
Fresh mint leaves, firmly packed |
INSTRUCTIONS
Heat oil in a medium saucepan. Add onions and cook, stirring occasionally
until they begin to wilt. Add garlic and ginger and saute 30 seconds.
Deglaze with vinegar and evaporate.
Stir in coriander, cumin, lentils and broth. Bring to a boil, reduce heat
to low and simmer, covered, until lentils are tender and soupy, about 10 to
15 minutes; season to taste with salt and pepper.
Meanwhile, cook pasta. When done, drain pasta and return to pot, off heat;
toss with butter and lentils; adjust seasoning. Serve out a portion and
garnish with mint. Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved MC format by Gail Shermeyer, 4paws@netrax.net
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6559
Posted to MC-Recipe Digest V1 #495 by 4paws@netrax.net (Shermeyer-Gail) on
Mar 02, 1997.
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