1/4 cup Vegetable oil
2 small Onions, finely chopped
1 Clove garlic, minced
1 Quarter-size slice fresh ginger, minced
1 tbsp White wine vinegar
1/2 tsp Ground coriander
1/2 tsp Cumin
1 cup Red lentils
2 cup Chicken broth
1 lb Spaghettini
1/4 cup Butter, optional
Freshly ground black pepper
1 cup Fresh mint leaves, firmly packed
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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. Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC format by Gail Shermeyer, 4paws@netrax.net
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6559
Posted to MC-Recipe Digest V1 #495 by 4paws@netrax.net (Shermeyer-Gail) on Mar 02, 1997.
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