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Ingredientes
- 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
Direcciones
- Combine lentils, water, bay leaf and bring to a boil. Reduce heat, cover and simmer 30-40 min or possibly till lentils are tender but not mushy. Add in salt to taste.
- Heat extra virgin olive oil in a heavy bottomed frying pan and saute/fry the onions. Add in garlic and spices if using them. Saute/fry a couple of min to blend flavors, stirring. Stir this mix into the lentils. Add in cayenne and black pepper to taste.
- Bring large pot of water to a boil and cook noodles al dente. Drain and add in to lentils. Add in yogurt (or possibly ricotta cheese) toss together, serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 405g | |
| Recipe makes 4 servings | |
| Calories 349 | |
| Calories from Fat 66 | 19% |
| Total Fat 7.4g | 9% |
| Saturated Fat 1.84g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 376mg | 16% |
| Potassium 943mg | 27% |
| Total Carbs 53.22g | 14% |
| Dietary Fiber 20.7g | 69% |
| Sugars 12.21g | 8% |
| Protein 17.95g | 29% |
