Pasta, Lentils and Artichoke Hearts
|Author:||Inspired by Moosewood Low-Fat , pg. 209|
|1 cups||lentils, rinsed and drained|
|1 tbsp.||olive oil|
|2 cups||onion, diced|
|2 cloves||garlic, minced or pressed|
|1 tsp.||ground coriander|
|2 tsp.||ground cumin|
|2 tbsp.||lemon juice|
|2 cups||canned diced tomatoes|
|1 1/2 cups||quartered artichoke hearts|
|1/4 tsp.||crushed red pepper flakes|
|1 lb.||farfalle, rotini or rotelle pasta|
|1 oz.||feta cheese, crumbled|
- Bring the lentils, bay leaf and water o a boil in a saucepan. Lower the heat, cover and simmer until lentils are tender to bite, about 30 minutes.
- Meanwhile, heat olive oil in a separate pan. Add the onions and sauté on medium heat for about 5 minutes, until golden. Add the garlic, cumin, and coriander and cook on medium heat for about 2 minutes, stirring frequently. Add the lemon juice, tomatoes, artichoke hearts and crushed red pepper and simmer on low heat for about 10 minutes. Drain the cooked lentils, reserving the cooking liquid, and add the lentils to the tomato and artichoke mixture. Simmer for 10 minutes more, adding about 1/2 cup of the reserved liquid if the sauce seems dry.
- Bring 3 quarts water to a boil. Add pasta and cook just until tender to bite, about 7 minutes. Drain well and place in a warm wide bowl. Top with the lentil mixture. Add salt and pepper to taste, sprinkle with feta cheese, if desired and serve immediately.
- Add lentil mixture and *cheese* to pasta; mix lightly. Season to taste with salt and pepper.
|Amount per serving
|% Daily Value*|
|Total Fat 5g||8%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 13g||52%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.