Indian Lentils and Pasta
Treat yourself and your family to this delicious pasta dish seasoned with Indian spices.
Ingredients
US
Metric
- 1 tablespoon oil (vegetable)
- 1 large onion (chopped)
- 2 cloves garlic (finely chopped or 1/2 teaspoon garlic powder)
- 3 cups water
- 15 ounces diced tomatoes (with juice)
- 1/2 cup lentils (dry, rinsed)
- 1 teaspoon cumin (ground)
- 1 teaspoon tumeric
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup orzo
- 1/4 cup cilantro (fresh, chopped)
Steps
- Heat the oil in a large skillet over medium heat.
- Add the onion and garlic and cook for 3 to 4 minutes.
- Stir in the water, diced tomatoes with juice, lentils, cumin, turmeric, and red pepper flakes, if desired.
- Bring to a boil.
- Cover, reduce the heat to low, and simmer for 25 minutes.
- Add the orzo and cook uncovered until the pasta is tender, about 10 minutes.
- Sprinkle with the cilantro and serve warm.
- Refrigerate leftovers within 2 hours.
Nutrition (estimated, per serving)
| Calories | 102 |
|---|---|
| Protein | 5.0 g |
| Fat | 2.7 g |
| Carbs | 15.8 g |
| Fiber | 3.1 g |
| Sodium | 7 mg |
Source
Nutrition.gov (USDA) — Public domain (U.S. government work)