Ingredients

• 1 cup lentils (about 3 cups cooked)
• 1 bay leaf
• 3 cups water
• olive oil
• 2 cups onions (diced)
• 2 cloves garlic (pressed)
• 2 tbsp ground cumin
• 2 tbsp lemon juice
• 2 cups whole tomatoes
• 1 1/2 cups marinated artichoke hearts
• 1/4 tsp crushed red pepper flakes
• 450 g rotini
• salt and pepper (to taste)
• feta cheese (crumbled, optional)

Instructions

1. Bring the lentils, bay leaf and water to a boil, then cover and simmer 15-20 minutes until tender.
2. Meanwhile, heat the olive oil in a separate pan and sauté the onions about 5 minutes, until golden.
3. Add the garlic and cumin and cook 2 minutes, stirring.
4. Add the lemon juice, tomatoes, artichoke hearts and red pepper flakes and simmer about 10 minutes.
5. Drain the lentils (reserving the liquid) and stir them into the sauce; simmer 10 minutes more, adding reserved liquid if dry.
6. Cook the rotini until al dente, drain, and top with the lentil and artichoke sauce; season, sprinkle with feta and serve.

Cooking Tips

• Use canned lentils to save time
• Don't skip the cumin — it defines the dish
• Reserve lentil liquid to loosen the sauce
• Use a twist like rotini to catch the sauce
• Crumble feta on top for a salty finish