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pasta-lentils-artichoke-hearts recipe

Date: Fri, 9 May 1997 12:58:59 -0400
From: "Howard & Karen Miller" (ksmiller@ix.netcom.com)

A few nights ago, I made a great recipe from the Moosewood Recipe
Low-Fat Favorites Cookbook.  It was a great change of pace.


1 cup dry red lentils
1 bay leaf
3 cups water
2 cups diced onions
2 large garlic cloves, pressed or minced
2 teaspoons ground cumin
1 teaspoon ground coriander
2 tablespoons lemon juice
2 cups canned tomatoes
1 1/2 cups artichoke hearts
1/4 teaspoon crushed red pepper
1 pound farfalle, rotini or other pasta
salt and pepper to taste

Combine the water, lentils, and bay leaf, bring to a boil, lower the heat
and simmer for 15-20 min
Saute onions until golder, add the garlic, cumin, and coriander, stir
Add the lemon juice, tomatoes, artichoke hearts and crushed red pepper and
simmer for 10 minutes.
Drain the cooked lentils, save some of the cooking liquid (in case sauce is
dry). Then add lentils to the tomato mxture, simmer for 10 miutes, adding
1/2 cup of the cooking liquid from lentils if sauce is dry.
Boil water for pasta, and then top the pasta with the sauce, adding salt
and pepper to taste.

I ran out of coriander and used a little mild curry once, and the dish also
came out very tasty.
I was thinking about using other vegetables too, such as chopped broccoli,
instead of the artichoke

kwvegan vegan