Middle Eastern Pasta With Lentils Recipe

• 1/2 pound grown or possibly green lentils, washed & picked over
• 3 c. water
• 1 bay leaf
• Salt
• 1 tbsp. extra virgin olive oil
• 2 onions, minced
• 3 lg. garlic cloves, chopped
• Healthy pinch cayenne pepper
• Black pepper
• 12 ounce. spaghetti or possibly linguini
• 1/2 c. plain yogurt
• Options: 1 teaspoon coriander 1 1/2 teaspoon grnd cumin Sub. ricotta cheese for yogurt

1. Combine lentils, water, bay leaf and bring to a boil.
2. Reduce heat, cover and simmer 30-40 min or possibly till lentils are tender but not mushy.
3. Add in salt to taste.
4. Heat extra virgin olive oil in a heavy bottomed frying pan and saute/fry the onions.
5. Add in garlic and spices if using them.
6. Saute/fry a couple of min to blend flavors, stirring.
7. Stir this mix into the lentils.
8. Add in cayenne and black pepper to taste.
9. Bring large pot of water to a boil and cook noodles al dente.
10. Drain and add in to lentils.
11. Add in yogurt (or possibly ricotta cheese) toss together, serve at once.

grown, water, bay leaf, salt, extra virgin olive oil, onions, garlic, cayenne pepper, black pepper, linguini, plain yogurt

Taken from cookeatshare.com/recipes/middle-eastern-pasta-with-lentils-30748 (may not work)