Pasta in Spicy Lentil Tomato Sauce
- Servings : 4
When I was at my parents' place I cooked for my father. He usually eats huge amounts of food. Because I am not used to his ability to burn 3500 calories a day I often end up with an empty pot and a disappointed and still hungry father. But this time I was able to work it out! I chose a dish that included lots of complex carbohydrates in the form of grains and lentils. And I cooked a meal that served four people (one serving for me, three for my father). My father ate those three servings I had planned for him and this was the first time he didn't walk out to search for a slice of bread or something else to eat! Now that I am home again I made the recipe again, this time serving only me and my small stomach. If you have people around you who eat as much as my father does, you can easily triple the recipe.
- 50 g (1/4 cup raw) red lentils, cooked according to package directions
- 50 g (1/2 cup dry, approx. 2 oz.) pasta of your choice, cooked according to package directions
- 1 tsp. oil
- 1 small onion, chopped
- 2 tsp. chopped ginger
- 1 clove garlic, chopped
- 1 small red chili, chopped
- 1/2 tsp. ground cumin
- 200 g (3/4 cup) chopped, canned tomatoes
- 20 g (3/4 cup chopped) fresh parsley
- salt and pepper to taste
Heat oil in a pan and sauté onion over medium heat for two minutes.
Add ginger, garlic, chili, and cumin. Cook for one minute.
Add lentils and tomatoes and simmer for 10 minutes over low heat. (Add some water if necessary.)
Add fresh parsley and simmer for one more minute.
Add pasta, mix thoroughly and serve.
Reprinted with permission from Constanze Reichardt of
Photograph © Constanze Reichardt.