I found this recipe for Pasta with Middle-Eastern Spiced Lentils in the NY Times Recipes for Health section. I thought it would be a nice quick meal. I love cumin and coriander and cilantro, so I did enjoy it, especially with the whole wheat spaghetti. I'm still not totally sold on lentils - I just don't like the texture, as is the case with beans as well. I'm working on getting over it by incorporating more of them into my diet (at least, I'm trying). I think this might be good with diced tomatoes as well. Unfortunately, I did not really enjoy the leftovers. Maybe because I don't like reheated pasta very much. I probably won't make this again, but it makes me want to look for other lentil/bean recipes, and ones with cumin and coriander as well.
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