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6 cups
Prep time:
10 minutes
Cooking time:
45 minutes


1 Tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic finely chopped or 1/2 teaspoon garlic powder
3 cups water
1 can (15 ounces) diced tomatoes, with juice
½ cup dry lentils, rinsed
1 teaspoon ground cumin
1 teaspoon turmeric
¼ teaspoon red pepper flakes (optional)
½ cup orzo or tiny pasta
¼ cup fresh cilantro, chopped


  1. Heat oil in a large skillet over medium heat (300 degrees in an electric skillet). Add onion and garlic and cook 3 to 4 minutes.
  2. Stir in water, diced tomatoes with juice, lentils, cumin, turmeric, and red pepper flakes, if desired.
  3. Bring to a boil. Cover and reduce heat to low (250 degrees in an electric skillet). Simmer for 25 minutes.
  4. Add pasta and cook uncovered until pasta is tender, about 10 minutes.
  5. Sprinkle with cilantro and serve warm.
  6. Refrigerate leftovers within 2 hours.


  • Serve topped with light sour cream or plain non-fat yogurt.