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Indian Lentils and Pasta

This flavorful dish, which takes about 10 minutes to prepare, is just 110 calories (and no fat) per one-cup serving (this recipe makes about seven servings.) It's also high in Vitamin C. Top with light sour cream or plain non-fat yogurt for a refreshing twist. To make it a meal, try serving with chicken and sliced fruit.

Indian lentils pasta


  • 1⁄2 cup orzo or tiny pasta
  • 1⁄2 cup dry lentils, rinsed
  • 1 large onion, chopped
  • 1 can (15 ounces) diced tomatoes, with juice
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 2 small, dry red peppers, whole
  • 3 cups water
  • 1⁄4 cup fresh cilantro, chopped


  • Place everything but cilantro into a large skillet.
  • Bring to boil on medium-high heat (350 degrees in an electric skillet).
  • Cover and reduce heat to low (250 degrees in an electric skillet).
  • Simmer 35 minutes until pasta and lentils are tender.
  • Remove chili peppers, sprinkle with cilantro, and serve.
  • Refrigerate leftovers within 2-3 hours.