PASTA DAY: Curried Pasta Shells With Spinach And Lentils

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* Exported from MasterCook *

 

Curried Pasta Shells With Spinach And Lentils

 

Recipe By : Pasta East to West by Nava Atlas, page 132

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup dried brown or green or red lentils

1 1/2 cups water

8 ounces medium pasta shells

1 1/2 tablespoons canola oil

1 medium onion -- finely chopped

2 cloves garlic -- minced

1 small red bell pepper -- finely diced

14 ounces canned diced tomatoes with liquid -- up to 16-ounces

2 teaspoons good-quality curry powder

more or less to taste

1/4 teaspoon ground coriander

1/4 teaspoon cinnamon

1 pinch nutmeg

10 ounces spinach -- up to 12 ounces

preferably triple-washed

rinsed and stemmed and coarsely chopped

3/4 cup raisins -- preferably golden

Salt and fleshly ground black pepper

 

6 servings

 

Spinach and lentils are often paired in Indian dishes. Here, they are

given an unusual context when combined with pasta. For a delicious meal

serve with a fresh flatbread and sliced cucumbers in yogurt.

 

Rinse and sort the lentils, and combine them with the water in a small

saucepan. Slowly bring to a simmer, then cover and simmer very gently

until the lentils are tender but still retain their shape, about 30 to 40

minutes. 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

saute over medium-low heat until golden, stirring frequently. Add the bell

pepper and saute for another 2 to 3 minutes, stirring. Add the tomatoes

and spices; bring to a gentle simmer, then cover and simmer for 5 minutes

longer.

 

Add the spinach, half at a time if necessary then cover and cook 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.

 

Calories: 176, Carbohydrate: 28 g, Total Fat: 3g, Cholesterol: 0g, Protein:

7g, Sodium: 50mg

 

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