Coriander-Scented Red Lentils with Spaghettini

Total Time:
25 min
Prep:
5 min
Cook:
20 min
Ingredients
  • 1/4 cup vegetable oil
  • 2 small onions, finely chopped
  • 1 clove garlic, minced
  • Quarter-size slice of fresh ginger, minced
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon each ground coriander and cumin
  • 1 cup red lentils
  • 2 cups chicken broth
  • 1 pound spaghettini
  • 1/4 cup butter, optional
  • Freshly ground black pepper
  • 1 cup (firmly packed) fresh mint leaves
Directions
  • 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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