Aneletti with a spicy lentil sauce

No, those are not spaghettio’s. It’s aneletti pasta, and I think it’s great. I found these round and chewy rings at Trader Joe’s, and they made the perfect foil for the spicy lentil sauce. Italian meets Indian. Enjoy!

Aneletti with a spicy lentil sauce

1 cup brown lentils

2 tablespoons canola oil

1 small onion, chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon powdered ginger

1 teaspoon ground coriander

1/4 teaspoon crushed red pepper flakes

1 15-ounce can diced tomatoes, in their juice

1 tablespoon brown sugar, add more if desired

1 16-ounce package of aneletti pasta

1/2 cup plain soy yogurt

2 tablespoons fresh basil leaves, chopped

In a medium saucepan, bring 1 1/2 cups of water to a boil. Add your lentils, bring to a boil again, then turn town the heat, cover, and simmer for about 40  minutes.

While the lentils are cooking, heat the oil, onions, and garlic in a large pan. When sizzling, add the dried spices and stir so everything mingles well and the onions begin to soften.

Add the tomatoes and brown sugar, and stir in well. Turn down heat to simmer and let everything stew.

Meanwhile, bring a large pot of water to a boil and add your aneletti. Cook according to package instructions (about 10 minutes) until al dente. Drain.

Just before serving, add the soy yogurt and basil to the spicy lentils, stir thoroughly, and spoon over aneletti. Makes 6 servings.