Recipe for Pasta With Spiced Lentils & Tomatoes


1 tablespoon corn or peanut oil
3 medium garlic cloves, chopped fine
1 small onion, chopped fine
1 teaspoon ground cummin
1 teaspoon ground coriander
1 teaspoon powdered ginger
1/2 teaspoon crushed red pepper flakes
1 can salt-free whole tomatoes (16 ounces; )
1 cup reduced chicken broth
1/2 cup brown lentils
1 tablespoon sugar
1/2 cup low-fat yogurt
2 tablespoon basil leaves, finely shredded
1 cooked pasta


In a large skillet or saucepan, heat the oil with the garlic and onion over moderate heat. When they sizzle, add the cummin, coriander, giner, and red pepper flakes and saute for 1 minute. Add the tomatoes, breaking them up with your hands, and stir in the broth, lentils, and sugar. Simmer until the lentils are tender and the sauce is thick, about 30 minutes. Then stir in the yogurt and the basil and spoon over cooked pasta. Note: To make reduced chicken broth..Put the canned broth of your choice in a heavy saucepan and boil briskly until it has reduced to half of its original volume (approximately 15 minutes to reduce 2 cups of broth to one cup).

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