Middle Eastern Lentils With Pasta Recipe

Name: Middle Eastern Lentils With Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound brown or green lentils, washed and picked over; 2 onions, one cut in half, the other finely chopped; 1 red bell pepper, cut in small dice; 4 large garlic cloves, 2 cut in half, 2 minced; 1 bay leaf; Salt, preferably kosher salt, to taste; 1 tablespoon extra virgin olive oil; 1 teaspoon coriander seeds, lightly toasted and ground; 1 1/2 teaspoons cumin seeds, lightly toasted and ground; Pinch of cayenne, or 1/4 teaspoon Aleppo pepper; Freshly ground pepper; 12 ounces spaghetti, tagliatelle, or fettuccine; 1/4 cup chopped cilantro

Servings: persons

1/2 pound brown or green lentils, washed and picked over
2 onions, one cut in half, the other finely chopped
1 red bell pepper, cut in small dice
4 large garlic cloves, 2 cut in half, 2 minced
1 bay leaf
Salt, preferably kosher salt, to taste
1 tablespoon extra virgin olive oil
1 teaspoon coriander seeds, lightly toasted and ground
1 1/2 teaspoons cumin seeds, lightly toasted and ground
Pinch of cayenne, or 1/4 teaspoon Aleppo pepper
Freshly ground pepper
12 ounces spaghetti, tagliatelle, or fettuccine
1/4 cup chopped cilantro

1
Place the lentils in a heavy saucepan with the halved onion, the halved garlic cloves, and the bay leaf. Add enough water to cover by 1 1/2 inches, and bring to a boil. Reduce the heat, cover and simmer 25 minutes. Add salt to taste (under-salt slightly because you will be reducing the liquid) and continue to simmer for another 10 to 20 minutes, until the lentils are tender but intact. Remove from the heat. Place a strainer over a bowl and drain the lentils.
2
Begin heating a large pot of generously salted water for the pasta. Meanwhile, heat the olive oil in a large, heavy nonstick skillet over medium heat and add the chopped onion. Cook, stirring, until it begins to soften, about 3 minutes, and add the red pepper. Cook, stirring, until the vegetables are tender and the onion is beginning to color, another 5 to 8 minutes, and add 1/2 teaspoon salt, the garlic, coriander, cumin, and cayenne or Aleppo pepper. Continue to cook, stirring, for a minute, until the garlic is fragrant, and stir in the broth from the lentils. Bring to a boil and reduce slightly, then stir in the lentils. Add pepper, taste and adjust salt. Keep warm while you cook the pasta.
3
When the water comes to a boil, add the pasta and cook al dente, until firm to the bite, following the timing instructions on the package but checking a few minutes before the end of the suggested cooking time. Drain and toss with the lentils. Add the cilantro, and serve.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 pound brown or green lentils, washed and picked over, 2 onions, one cut in half, the other finely chopped, 1 red bell pepper, cut in small dice, 4 large garlic cloves, 2 cut in half, 2 minced, and more.

Yes, Middle Eastern Lentils With Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Middle Eastern Lentils With Pasta

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