Friday, March 07, 2008

Fusilli with Lentil Sauce

I had completely forgotten about this really easy to make yummy pasta dish until I got out an old cookbook today and happened across it. The good thing about this recipe is that if you have a reasonably well stocked pantry, you will pretty much always have the ingredients on hand to make it.

1 1/4 cups chicken or vegetable broth
3 cloves garlic, minced
1 small onion, chopped
1 carrot, chopped
1 tsp. ground cumin
1 tsp. ground ginger
1/4 tsp. cayenne (optional)
1/2 tsp. ground paprika
1 tsp. dried basil leaves
2 3/4 cup fresh chopped tomatoes or canned chopped tomatoes in juice
3/4 cup brown lentils, rinsed and picked over
1 T sugar
1/2 cup plain yogurt, non-fat, low fat or whole fat
12 oz fusilli, cooked al dente and well drained

1. Heat 1/4 cup (or more) of the broth in a large saucepan over medium heat. Add garlic, onion, carrot. Cook and stir for 5 minutes. Add more liquid if necessary.

2. Add the remaining broth, cumin, ginger, cayenne, paprika, basil, tomatoes, lentils and sugar. Simmer for 30 minutes.

3. Remove from heat and stir in yogurt. Serve sauce over cooked fusilli.

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