Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Corn or peanut oil

  2. 3 tablespoons 45ml Garlic cloves - chopped fine (medium)

  3. 1 tablespoon 15ml Onion - chopped fine (small)

  4. 1 teaspoon 5ml Ground cummin

  5. 1 teaspoon 5ml Ground coriander

  6. 1 teaspoon 5ml Powdered ginger

  7. 1/2 teaspoon 2 1/2ml Crushed red pepper flakes

  8. 1 Salt-free whole tomatoes - (16 ounces)

  9. 1 cup 237ml Reduced chicken broth

  10. 1/2 cup 118ml Brown lentils

  11. 1 tablespoon 15ml Sugar

  12. 1/2 cup 118ml Low-fat yogurt

  13. 2 tablespoons 30ml Basil leaves - finely

  14. Shredded Cooked pasta

Instructions Jump to Ingredients ↑

  1. In a large skillet or saucepan, heat the oil with the garlic and onion over moderate heat. When they sizzle, add the cummin, coriander, giner, and red pepper flakes and saute 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).


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