A delicious recipe of tender spiced lentils and orzo pasta.
Turmeric Lentils and Pasta
Ingredients
1 Tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic finely chopped or ½ teaspoon garlic powder
3 cups water
1 can (15 ounces) diced tomatoes, with juice
½ cup dry lentils, rinsed
1 teaspoon cumin
1 teaspoon turmeric
¼ teaspoon red pepper flakes (optional)
½ cup orzo or tiny pasta
¼ cup fresh cilantro, chopped
Directions
- Wash hands with soap and water.
- Rinse fresh vegetables under running water before preparing.
- Heat oil in a large skillet over medium heat (300 degrees F in an electric skillet). Add onion and garlic and cook 3 to 4 minutes.
- Stir in water, diced tomatoes with juice, lentils, cumin, turmeric and red pepper flakes, if desired.
- Bring to a boil. Cover and reduce heat to low (250 degrees F in an electric skillet). Simmer for 25 minutes.
- Add pasta and cook uncovered until pasta is tender, about 10 minutes.
- Sprinkle with cilantro and serve warm.
- Refrigerate leftovers within 2 hours.
Notes
- Serve topped with light sour cream or plain non-fat yogurt.
You might also like...
Blueberry Crisp
Blueberry Crisp
Blueberries are the star in this low-sugar dessert made with whole-grain oats and warm cinnamon spice.
Prepare:
5 minutes
Cook:
30 minutes
Makes:
2 cups
Peanut Soy Bulgur Pilaf
Peanut Soy Bulgur Pilaf
This hearty and satisfying whole-grain recipe combines savory soy, crunchy nuts and fresh green onion.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
3 Cups
Low-Fat Pumpkin Bread
Low-Fat Pumpkin Bread
This pumpkin bread is a seasonal favorite, sweetened with applesauce and brown sugar.
Prepare:
15 minutes
Cook:
60 minutes
Makes:
16 slices
Turnip Pancakes
Turnip Pancakes
Root vegetables are grated, battered cooked in a skillet until golden and crispy.
Prepare:
30 minutes
Cook:
45 minutes
Makes:
12 pancakes
Skillet Lasagna
Skillet Lasagna
A fun twist on traditional lasagna that uses one skillet. Cheesy, hearty and filling.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
8 cups
Prepare:
10 minutes
Cook:
45 minutes
Makes:
1 ½ Cups
Comments
I liked the fact that with this recipe everything goes into the skillet right from the get-go (except the cilantro). It's super easy! I didn't have any remaining liquid in the skillet as mentioned in an earlier comment. Clientelle at the pantry really enjoyed the recipe. I did serve it with (optional) low-fat sour cream as suggested. I have had folks ask about cumin spice and what kinds of recipes call for it, so the Indian Lentils and Pasta is a good reference.
I made this recipe in one of my classes and participants said it contains too much sodium for her diet but the taste was good.
Your comment about the sodium made us re-check our nutrient analysis. We made an error by using a packaged orzo mix instead of plain orzo. So the good news is that the sodium is actually less than the original nutrition facts. We've updated the nutrition facts. In this recipe, most of the sodium comes from canned tomatoes. Using low sodium tomatoes would reduce it some. It's also possible to freeze fresh tomatoes without any added salt. See our Food Hero Monthly on Tomatoes.
I made this and there was still liquid in the skillet. The lentils and orzo were done at 35 minutes so I didn't cook the liquid off. The flavor was a bit bland, but then I added light sour cream and it was WAY BETTER! I'd try again with more spice.