Vegetarian Lentil Spaghetti
Place the lentils, tomatoes and artichokes (with the liquid from thecans), 1/8 teaspoon cayenne pepper and the water into a largesaucepan. Bring to a boil. Reduce heat to low and simmer untillentils are tender, about 20 minutes.Meanwhile, bring a large pot of lightly salted water and 1tablespoon of the olive oil to a boil. Add spaghetti and cook for 8 to10 minutes or until al dente; drain. Return pasta to pot and cover tokeep warm.Heat remaining 2 tablespoons olive oil in a small skillet over mediumheat and cook green onions for about 3 minutes. Add 1/8 teaspooncayenne pepper and sesame seeds and cook until the seeds arelightly browned, about 2 minutes. Set aside.Add the lentil mixture to the pot of pasta and toss to distributeevenly. Add the green onion mixture and toss lightly again. Seasonwith salt and pepper to taste.
Ingredients
- 1/4 cup dried brown lentils, rinsed and drained
- 1 (15 ounce) can stewed tomatoes, undrained
- 1 (15 ounce) can artichoke hearts in water
- 1/4 teaspoon cayenne pepper, divided
- 1/4 cup water
- 3 tablespoons olive oil, divided
- 1/4 pound thin spaghetti
- 4 green onions, chopped
- 1/2 teaspoon sesame seeds salt and pepper to taste
