Recipe - Coriander-Scented Red Lentils With Spaghettini (Mf)

One fourth cup Vegetable oil
2 small Onions, finely chopped
1 Clove garlic, minced
1 Quartersize slice fresh
ginger, minced
1 tablespoon White wine vinegar
One half teaspoon Ground coriander
One half teaspoon Cumin
1 cup Red lentils
2 cup Chicken broth
1 pound Spaghettini
One fourth cup Butter, optional
Freshly ground black pepper
1 cup Fresh mint leaves, firmly
packed

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 MCRecipe Digest V1 #495 by 4paws@netrax.net (ShermeyerGail) on
Mar 02, 1997.