Title: Pasta with spiced lentils & tomatoes
 Categories: Pasta, Sauces, Low-cal, Low-fat
      Yield: 4 Servings
 
      1 tb Corn or peanut oil
      3 md Garlic cloves, chopped fine
      1 sm Onion, chopped fine
      1 ts Ground cummin
      1 ts Ground coriander
      1 ts Powdered ginger
    1/2 ts Crushed red pepper flakes
      1 cn Salt-free whole tomatoes
           -(16 ounces)
      1 c  Reduced chicken broth
    1/2 c  Brown lentils
      1 tb Sugar
    1/2 c  Low-fat yogurt
      2 tb Basil leaves, finely
           - shredded
           Cooked pasta
 
  In a large skillet or saucepan, heat the oil with the garlic and
  onion over moderate heat. When they sizzle, add the cummin,
  coriander, giner, and red pepper flakes and saute for 1 minute. Add
  the tomatoes, breaking them up with your hands, and stir in the
  broth, lentils, and sugar. Simmer until the lentils are tender and
  the sauce is thick, about 30 minutes. Then stir in the yogurt and the
  basil and spoon over cooked pasta. Note: To make reduced chicken
  broth..Put the canned broth of your choice in a heavy saucepan and
  boil briskly until it has reduced to half of its original volume
  (approximately 15 minutes to reduce 2 cups of broth to one cup).