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Coriander-Scented Red Lentils with Spaghettini
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
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.
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