Yield: 4 servings
Preparation time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Ingredients:
· 1.5 cups red lentils, dry
· 3 tablespoons olive oil
· 2 small onions, finely chopped
· 1 tablespoon garlic, minced
· 3 tablespoons ginger, minced
· 1 tablespoon white wine vinegar
· 2 teaspoons coriander
· 2 teaspoons cumin
· 2 cups low-sodium vegetable broth
· ½ teaspoon salt
· 1 tablespoon no-salt seasoning (such as garlic herb)
· Black pepper to taste
· 4 cups whole wheat pasta (such as fusilli or macaroni)
· 1 cup fresh parsley, packed
Directions:
1. Cook red lentils according to pulse cooking instructions. Add a pinch of coriander and cumin to cooking water. Drain once cooked.
2. Heat oil in another pot over medium-high heat. Add onion and sauté until onions begin to wilt.
3. Add garlic and ginger and sauté for 30 seconds more.
4. Deglaze* with vinegar and evaporate.
5. Add vegetable broth, lentils, coriander and cumin. Stir to combine. Bring to a boil. Reduce heat, cover and simmer until lentils are tender and soupy, about 10 to 15 minutes.
6. Add salt and no-salt seasoning. Season to taste with pepper.
7. Bring water to a boil in another pot. Cook pasta according to package instructions until al dente. Drain.
8. Portion out pasta. Portion out sauce on top of pasta. Garnish with parsley.
* Add vinegar to the hot pan to release the caramelized bits of foods. You may have to a use cooking utensil to help the process.