Coriander-Scented Red Lentils with Spaghettini

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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