INGREDIENTS :

1 cup Unico Lentils (3 c. cooked)

1 bay leaf

3 cups water

2 cups diced onions

2 large garlic cloves, pressed or minced

2 tbsp. ground cumin

2 tbsp. fresh lemon juice

2 cups Unico Whole Tomatoes

1 ½ cups Unico Marinated Artichoke Hearts

¼ tbsp. crushed red pepper flakes

1 lb. (450 g) Unico Rotini

salt and ground black pepper to taste

*crumbled feta (optional)

PREPARATION: Bring the lentils, bay leaf and water to a boil in a saucepan. Lower the heat, cover and simmer for 15 – 20 minutes, until the lentils are tender.

While the lentils cook, heat the olive oil in a separate pan. Add the onions and saute on medium heat for about 5 minutes, until golden. Add the garlic, cumin and coriander and cook for 2 minutes, stirring frequently. Add the lemon juice, tomatoes and artichoke hearts and crushed red pepper and simmer on low heat for about 10 minutes. Drain cooked lentils reserving the cooking liquid and add the lentils to the tomato and artichoke mixture. Simmer for 10 minutes more, adding about ½ c. of the reserved liquid if the sauce seems dry. Meanwhile bring a large pot of water to a boil and cook the pasta until al dente. Drain the pasta and transfer it to a serving bowl. Top it with the lentil and artichoke heart sauce; add salt and pepper to taste, sprinkle with feta cheese, and serve.

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