Coriander-Scented Red Lentils With Spaghettini

Recipe Ingredients

1/4 cup	59ml	Vegetable oil
2 cups	125g / 4.4oz	Onions - finely chopped (small)
1		Garlic clove - minced
1		Fresh ginger - (quarter-size) - minced
1 tablespoon	15ml	White wine vinegar
1/2 teaspoon	2.5ml	Ground coriander
1/2 teaspoon	2.5ml	Ground cumin
1 cup	237ml	Red lentils
2 cups	474ml	Chicken broth
1 lb	454g / 16oz	Spaghettini
1/4 cup	49g / 1.7oz	Butter - (optional)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	40g / 1.4oz	Fresh mint leaves - (firmly packed)

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # PS-6559 broadcast 06-07-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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