Pasta With Lentils and Artichoke Hearts

Cumin, coriander, sea salt, and red pepper flakes create a robust flavor, which is then brightened with a splash of lemon juice. Savory lentils and artichokes bring their own unique flavors and textures, making this hearty dish the perfect dinner.

INGREDIENTS

• 1 cup dry red lentils
• 1 bay leaf
• 3 cups water
• A few drizzles of olive oil
• 2 cups onions, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon coriander
• 1 lemon, juiced
• 2 cups diced canned tomatoes
• 1 1/2 cups quartered artichoke hearts
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup vegetable broth
• Sea salt and pepper, to taste
• 2/3 pounds of pasta

PREPARATION

1. Step 1 : Boil the water in a saucepan, add lentils, and bay leaf.  Lower heat, cover, and simmer for 15-20 minutes or until tender.
2. Step 2 : Meanwhile, heat the olive oil in a large skillet over medium heat.  Add onions and saute until golden, around 5 minutes.
3. Step 3 : Add garlic, cumin, and coriander, and cook for 2 minutes, stirring frequently.
4. Step 4 : Add lemon juice, tomatoes, artichoke hearts, vegetable broth, and crushed red pepper flakes, and then simmer on low for 10 minutes.
5. Step 5 : Drain lentils and add to the tomato/artichoke mixture and simmer for 10 minutes adding sea salt and pepper as needed.
6. Step 6 : While sauce is simmering, cook pasta according to directions.
7. Step 7 : When pasta is al dente, drain and transfer to a serving bowl.  Top with lentil and artichoke sauce and more sea salt and pepper, if desired.