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  • Prep Time:10 minutes

  • Cook Time: 45 minutes

  • Serving Size:

  • Serves: 6

Ingredients

1/2 cup lentils (dry, rinsed)

1 tablespoon oil (vegetable)

1/4 teaspoon red pepper flakes (optional)

15 ounces diced tomatoes (with juice)

3 cups water

1/2 cup orzo

2 cloves garlic (finely chopped or 1/2 teaspoon garlic powder)

1 teaspoon cumin (ground)

1/4 cup cilantro (fresh, chopped)

1 large onion (chopped)

1 teaspoon tumeric

Steps

  1. Heat oil in a large skillet over medium heat. Add onion and garlic and cook 3 to 4 minutes.
  2. Stir in water, diced tomatoes with juice, lentils, cumin, turmeric, and red pepper flakes, if desired.
  3. Bring to a boil. Cover and reduce heat to low. Simmer for 25 minutes.
  4. Add pasta and cook uncovered until pasta is tender, about 10 minutes.
  5. Sprinkle with cilantro and serve warm.
  6. Refrigerate leftovers within 2 hours.

Source MedlinePlus

U.S. Department of Agriculture. Nutrition.gov Website. Indian Lentils and Pasta. Recipe source: Source MedlinePlus. Available at nutrition.gov/recipes. Access date: 09-05-2024.