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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 4 |
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Directions: 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).
| Ingredients:
1 Tablespoon(s) Corn or peanut oil
3 medium Garlic cloves, chopped fine
1 small Onion, chopped fine
1 Teaspoon(s) Ground cummin
1 Teaspoon(s) Ground coriander
1 Teaspoon(s) Powdered ginger
1/2 Teaspoon(s) Red bell peppers, roasted,
1 Can(s) Salt-free whole tomatoes (16 ounces)
1 Cup(s) Reduced chicken broth
1/2 Cup(s) Brown lentils
1 Tablespoon(s) Zucchini,chopped
1/2 Cup(s) Low-fat yogurt
2 Tablespoon(s) Basil leaves, finely shredded |
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