Pasta With Lentils and Artichoke Hearts

RECIPE SOURCE 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 * 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. * Step 2 : Meanwhile, heat the olive oil in a large skillet over medium heat. Add onions and saute until golden, around 5 minutes. * Step 3 : Add garlic, cumin, and coriander, and cook for 2 minutes, stirring frequently. * Step 4 : Add lemon juice, tomatoes, artichoke hearts, vegetable broth, and crushed red pepper flakes, and then simmer on low for 10 minutes. * Step 5 : Drain lentils and add to the tomato/artichoke mixture and simmer for 10 minutes adding sea salt and pepper as needed. * Step 6 : While sauce is simmering, cook pasta according to directions. * 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.

bon appetit