Categories: lentils, pasta, vegan, vegetarian

Ingredients

• 1 cup red lentils, dry
• 1 bay leaf
• 3 cups water
• 1 teaspoon olive oil
• 2 cups diced onions
• 2 large garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons fresh lemon juice
• 2 cups canned tomatoes
• 1 1/2 cups artichoke hearts, quartered
• 1/4 teaspoon red pepper flakes
• 500g pasta
• salt and pepper to taste

Directions

1. Bring lentils, bay leaf and water to boil in a saucepan. Lower the heat, cover and simmer for 15 to 20 minutes, until lentils are tender.

2. While lentils cook, heat the olive oil in a separate pan. Add the onions and saute on medium heat for about 5 minutes. Add the garlic, cumin and coriander and cook for 2 minutes, stirring frequently. Add the lemon juice, tomatoes, artichoke hearts, and crusted red pepper and simmer on low heat for about 10 minutes. Drain the cooked lentils, reserving the cooking liquid and add the lentils to the tomato and artichoke mixture. Simmer for 10 minutes more, adding about 1/2 cup of the reserved liquid if it becomes dry.

3. Meanwhile, cook pasta. Add to a serving bowl and top with lentil and artichoke sauce.

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