PASTA, LENTILS, and ARTICHOKE HEARTS

I've made this before, but this time, the boys loved it! They told me to put it on my "favorites" list! From the Moosewood Low Fat Cookbook.

PASTA, LENTILS, and ARTICHOKE HEARTS

1 cup dry red lentils

1 bay leaf

3 cups water

2 cups diced onions

2 large garlic cloves, pressed or minced

2 teaspoons ground cumin

1 teaspoon ground coriander

2 tablespoons lemon juice

2 cups canned tomatoes (one can of diced)

1 1/2 cups artichoke hearts

1/4 teaspoon crushed red pepper

1 pound farfalle, rotini or other pasta

salt and pepper to taste

feta cheese for topping

Boil water for pasta, and cook as directed on package.

Combine the water, lentils, and bay leaf, bring to a boil, lower the heat and simmer for 15-20 min. Saute onions until golden, add the garlic, cumin, and coriander, stir frequently. Add the lemon juice, tomatoes, artichoke hearts and crushed red pepper and simmer for 10 minutes. Drain the cooked lentils, save some of the cooking liquid (in case sauce is dry). Then, add lentils to the tomato mxture, simmer for 10 miutes, adding 1/2 cup of the cooking liquid from lentils if sauce is dry.

Top the pasta with the sauce, adding feta, salt and pepper to taste.