Middle Eastern Pasta with Lentils Italy isn't the only country where you can get great pasta. Here is just one of the many pungent Middle Eastern noodle recipes I've come across. ½ pound brown or green lentils, washed and picked over 3 cups water 1 bay leaf Salt 1 tablespoon olive oil 2 onions, chopped 3 large garlic cloves, minced or put through a press 1 teaspoon ground coriander 1½ teaspoons ground cumin Pinch cayenne pepper Freshly ground black pepper 12 ounces spaghetti or tagliatelle noodles 2 tablespoons plain low-fat yogurt Combine the lentils, water and bay leaf and bring to a boil. Reduce heat, cover, and simmer 30 to 40 minutes or until the lentils are tender but not mushy. Add salt to taste toward the end of the cooking. Heat the olive oil in a heavy-bottomed frying pan and sauté the onions until tender and beginning to color. Add the garlic, coriander, and cumin and continue to sauté a couple of minutes, stirring. Stir this mixture into the lentils and add cayenne and black pepper to taste. Bring a large pot of water to a boil, add some salt, and cook the noodles al dente. Drain and add to the lentils. Add the yogurt, toss together, and serve at once. Makes 4 to 6 servings. From "Mediterranean Light — Delicious Recipes from the World's Healthiest Cuisines" by Martha Rose Shulman middle eastern recipe index christina m k al-sudairy buy the book!