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Curried Pasta with Spinach and Lentils
Posted By Nava On November 30, 2011 @ 1:46 pm In Hearty Pasta Dishes,Pasta and Noodles | No Comments
Spinach and lentils often paired Indian cuisine. Here, they are given an unusual context when combined with pasta. For a delicious meal, serve with a fresh flatbread and sliced cucumbers in coconut yogurt, embellished with cilantro.
Rinse and sort the lentils and combine them in a small saucepan with 1 1/2 cups water. Slowly bring to a simmer, then cover and simmer very gently for 30 to 40 minutes, until the lentils are tender but still hold their shape. Drain any excess water. Do this step ahead of time.
Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
Meanwhile, heat the oil in a large saucepan. Add the onion and garlic and sauté over medium-low heat until golden, stirring frequently. Add the bell pepper and sauté for another 2 to 3 minutes, stirring. Add the tomatoes and spices; bring to a gently simmer, then cover and simmer for 5 minutes longer.
Add the spinach, half at a time if necessary, and cook, covered, until it is just wilted but still bright green. Stir in the cooked lentils and raisins and simmer for another 2 to 3 minutes.
Combine the cooked pasta with the lentil mixture in a large serving container and toss gently. Season to taste with salt and pepper, toss again, and serve.
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