- Total: 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.
