Recipe: Baked Lentils and Rotini
Lentils:
1/2 cup dry lentils
1 tsp onion flake
1 tsp curry powder
1 tsp cinnamon
1/4 tsp cumin
3/4 cup water or broth
Pasta:
1/2 box whole wheat rotini, cooked al dente
Sauce:
1/2 tbs butter
1 tbs olive oil
1/2 cup frozen peas
1/2 cup chopped carrots
1 tsp minced garlic
1 tsp curry powder
1 tsp dill weed
1/2 tsp parsley
1/4 tsp cumin
1/4 tsp cinnamon
sprinkle of cayenne pepper
1 5.3 oz container of Fage yogurt (Greek yogurt)
1/4 c. water or broth
1/4 c. of sour cream
salt & pepper
In a small saucepan mix all ingredients for the lentils. Bring to a boil then simmer 15 minutes. Stir occasionally. Cook pasta to al dente (about 10 min). Drain and set aside. In the large sauce pan, heat butter and olive oil on medium high heat. Add peas and carrots. Stir and heat about 2 minutes. Add garlic, stir and heat for 2 minutes. Add lentils, yogurt, curry, dill weed, parsley, cumin, cinnamon, salt and pepper. Stir well. Cover and simmer on med low heat for about 5-7 minutes, until the lentils and carrots are tender. Add yogurt & water. Stir and remove from heat. Cover with aluminum foil (especially over plastic handles) and bake 30 minutes. Remove from over. Add sour cream and cayenne pepper. Stir and serve.
Lentils:
1/2 cup dry lentils
1 tsp onion flake
1 tsp curry powder
1 tsp cinnamon
1/4 tsp cumin
3/4 cup water or broth
Pasta:
1/2 box whole wheat rotini, cooked al dente
Sauce:
1/2 tbs butter
1 tbs olive oil
1/2 cup frozen peas
1/2 cup chopped carrots
1 tsp minced garlic
1 tsp curry powder
1 tsp dill weed
1/2 tsp parsley
1/4 tsp cumin
1/4 tsp cinnamon
sprinkle of cayenne pepper
1 5.3 oz container of Fage yogurt (Greek yogurt)
1/4 c. water or broth
1/4 c. of sour cream
salt & pepper
In a small saucepan mix all ingredients for the lentils. Bring to a boil then simmer 15 minutes. Stir occasionally. Cook pasta to al dente (about 10 min). Drain and set aside. In the large sauce pan, heat butter and olive oil on medium high heat. Add peas and carrots. Stir and heat about 2 minutes. Add garlic, stir and heat for 2 minutes. Add lentils, yogurt, curry, dill weed, parsley, cumin, cinnamon, salt and pepper. Stir well. Cover and simmer on med low heat for about 5-7 minutes, until the lentils and carrots are tender. Add yogurt & water. Stir and remove from heat. Cover with aluminum foil (especially over plastic handles) and bake 30 minutes. Remove from over. Add sour cream and cayenne pepper. Stir and serve.