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1 tablespoon Peanut Oil
3 medium Garlic Cloves, Chopped Fine
1 small Onion, Chopped Fine
1 teaspoon Cumin
1 teaspoon Coriander
1 teaspoon Ginger
½ teaspoon Paprika
1 pound Tomatoes
1 cup Chicken Broth
½ cup Lentils, Brown
1 tablespoon Sugar
½ cup Yogurt
2 tablespoon Basil
Pasta, Cooked
Heat the oil with the garlic and onion over moderate heat. When they sizzle, add the cumin, coriander, ginger, and paprika and saute for 1 minute. Add the tomatoes, breaking them up with your hands, and stir in the broth, lentils, and sugar. Simmer until the lentils are tender and the sauce is thick, about 30 minutes. Then stir in the yogurt and the basil and spoon over cooked pasta.
3 medium Garlic Cloves, Chopped Fine
1 small Onion, Chopped Fine
1 teaspoon Cumin
1 teaspoon Coriander
1 teaspoon Ginger
½ teaspoon Paprika
1 pound Tomatoes
1 cup Chicken Broth
½ cup Lentils, Brown
1 tablespoon Sugar
½ cup Yogurt
2 tablespoon Basil
Pasta, Cooked
Heat the oil with the garlic and onion over moderate heat. When they sizzle, add the cumin, coriander, ginger, and paprika and saute for 1 minute. Add the tomatoes, breaking them up with your hands, and stir in the broth, lentils, and sugar. Simmer until the lentils are tender and the sauce is thick, about 30 minutes. Then stir in the yogurt and the basil and spoon over cooked pasta.
