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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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An unusual vegetarian pasta dish found in The Vegetarian Passport Cookbook by Linda Woolven with lovely Middle Eastern flavours. I doubled the seasonings to make it even better! Ingredients:
4 cups cooked pasta (ziti or shells, gluten-free is fine) |
1 -2 tablespoon olive oil |
2 medium onions, chopped |
4 garlic cloves, minced |
2 cups red lentils |
3/4 cup tomato juice |
2 large tomatoes, chopped |
3/4 teaspoon cinnamon |
1 teaspoon dried sumac (optional) |
1 teaspoon ground cumin |
2 tablespoons lemon juice |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
sea salt |
lots pepper |
4 tablespoons grated cheddar cheese |
grated parmesan cheese |
wheat germ (optional if making gluten-free) |
Directions:
1. Cook the pasta al dente.
2. Saute the onions until tender then add the garlic and lentils. Saute 1 min more.
3. Add water to cover and simmer covered for 15-20 minutes. Add more water if necessary.
4. Add the remaining ingredients except the noodles, cheese and wheat germ.
5. In a greased 11x8.5 inch pan layer half the noodle, lentil mixture and cheese. Repeat the layers and top liberally with grated Parmesan cheese.
6. Dot with olive oil.
7. Bake at 350F for 30-40 min covered. Uncover for the last 10 minutes.
8. Serve hot.
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