Pasta with Lentils and Spinach
INGREDIENTS:
1 c Yellow split peas 1/2 ts Ground allspice
1/2 tb Olive oil 1/8 c Lemon juice
1/2 Garlic clove 1 ts Lemon rind
1/8 ts Chilli powder 250 g Fresh fettucine
1/4 ts Turmeric Fresh coriander sprigs
1/4 ts Ground coriander
1 c Yellow split peas 1/2 ts Ground allspice
1/2 tb Olive oil 1/8 c Lemon juice
1/2 Garlic clove 1 ts Lemon rind
1/8 ts Chilli powder 250 g Fresh fettucine
1/4 ts Turmeric Fresh coriander sprigs
1/4 ts Ground coriander
Preparation: crush the garlic clove and chop the onion.
1. Place the peas in a large pan. Cover with cold water. Bring to the boil and boil, uncovered for 25 minutes. Drain.
2. Heat oil in a pan. Add onion and garlic and cook over a low heat for 2 minutes. Add the spices , stirring for 2 minutes.
3. Add the well drained peas, lemon juice and rind. Stir to combine and cook over a low heat for 8-10 minutes.
4. Cook the pasta in a large quantity of boiling water until just tender. Drain and place on a large serving plate. Pour sauce over the pasta and garnish with the coriander leaves.
Serve immediately.
1. Place the peas in a large pan. Cover with cold water. Bring to the boil and boil, uncovered for 25 minutes. Drain.
2. Heat oil in a pan. Add onion and garlic and cook over a low heat for 2 minutes. Add the spices , stirring for 2 minutes.
3. Add the well drained peas, lemon juice and rind. Stir to combine and cook over a low heat for 8-10 minutes.
4. Cook the pasta in a large quantity of boiling water until just tender. Drain and place on a large serving plate. Pour sauce over the pasta and garnish with the coriander leaves.
Serve immediately.