Cooking Index - Cooking Recipes & IdeasCoriander-Scented Red Lentils With Spaghettini Recipe - Cooking Index

Coriander-Scented Red Lentils With Spaghettini

Type: Pasta
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1/4 cup 59mlVegetable oil
2 cups 125g / 4.4ozOnions - finely chopped (small)
1   Garlic clove - minced
1   Fresh ginger - (quarter-size) - minced
1 tablespoon 15mlWhite wine vinegar
1/2 teaspoon 2.5mlGround coriander
1/2 teaspoon 2.5mlGround cumin
1 cup 237mlRed lentils
2 cups 474mlChicken broth
1 lb 454g / 16ozSpaghettini
1/4 cup 49g / 1.7ozButter - (optional)
  Salt - to taste
  Freshly-ground black pepper - to taste
1 cup 40g / 1.4ozFresh mint leaves - (firmly packed)

Recipe 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.

This recipe yields 4 servings.

PASTA MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # PS-6559 broadcast 06-07-1998) - Downloaded from their Web-Site -


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