pasta
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Exotic Saffron Scented Pasta with Lentils

Exotic Saffron Scented Pasta with Lentils

The Hilarious Jason Biggs + Rach's Subs With Chicken, Peppers & …

Rach's Twist on Pasta Night + This Couple Flipped Their Entire H…

Rach's Sheet Pan Dinner + 3 Chefs Take Family Dishes to the Next…

The Iconic Dolly Parton + Chef Geoffrey Zakarian's Braised Short…

Best Sunglasses For Your Face Shape: Square + Heart-Shaped Faces

The First Meal Rach Ever Made on TV—Pancetta-Wrapped Shrimp

Molly Sims' 3 Beauty Must-Haves Under $10 + Strawberry Shortcake…

7 Sheet Pan Recipes—Meatball Parm, 2 Pizzas + More

Mamma Leone's-Style Veal Parm + "Hot Bench's" Judge Patricia DiM…

Rachael Is Hosting Taco Night

Make Your Own Takeout Chicken Teriyaki + Tim Tebow AND Puppies

Harlan Coben Is Back To Talk 35th Book + Kristin Chenoweth

Rach's Garlic Bread Rolls + Another "Manover" Featuring a Major …

Rob Lowe Takes Viewer Qs + Rach’s Chicken Drumsticks

Jay Leno Joins Rach From His Kitchen...In His Garage + Rach's Cr…

Chicken Fried Steak + Rach's Takeout Twist

Rachael's Steak Night Supper + Top 2022 Design Trends

It's Hard-Shell Taco Night + Can You Slow Aging By "Renovating" …

Instagram-Worthy Pork Chops + Author Glennon Doyle Talks Memoir …

Ingredients

  • 1/2 cup lentils
  • Salt
  • 1 pound egg tagliatelle pasta or other wide egg pasta
  • 2 pinches saffron threads
  • 2 cups chicken or vegetable stock
  • 1 lemon
  • 1 tablespoon EVOO Extra Virgin Olive Oil
  • 2 tablespoons butter
  • 1 medium onion, very finely chopped
  • 3 to 4 cloves garlic, very finely chopped or grated
  • 1 small chile pepper, seeded and finely chopped
  • 1/2 sweet pepper, very finely chopped, red or yellow in color
  • 1/2 palmful coriander, about 1 1/2 teaspoons
  • 1/3 palmful cumin, about 1 teaspoon
  • A handful of fresh cilantro leaves, for garnish, coarsely chopped

Yield

Serves: 4

Preparation

Rinse lentils and place in pot. Cover lentils with water and bring to a boil, season water with salt and cook to tender, about 25-30 minutes. Rinse well and drain.

Place saffron threads, stock and zest of 1 lemon in a small pot and heat to low boil. Then reduce heat to low and keep stock warm.

When lentils are done, bring a large pot of water to a boil for the pasta. Season water with salt and cook pasta to al dente.

Meanwhile, heat EVOO, a turn of the pan, over medium heat then melt butter into the oil and add onions, garlic, chili pepper and sweet pepper, then season with salt and pepper and saut 5 minutes. Add lentils and season with coriander, cumin and adjust salt to taste.

Add saffron broth and juice of 1 lemon and cooked pasta. Toss the pasta a minute or 2 with lentils and serve in shallow bowls with cilantro and yogurt on top for mixing in.