Exotic Saffron-Scented Pasta With Lentils

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
1031
FAT
153%
CHOL
135%
SOD
20%

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Ingredients for 4 servings

1/2 cup lentils

Salt

1 pound egg tagliatelle pasta or other wide egg pasta

2 pinches saffron threads

2 cups chicken or vegetable stock

Zest and juice of 1 lemon, divided

1 tablespoon extra virgin oilve oil (EVOO)

2 tablespoons butter

1 medium onion, very finely chopped

3-4 cloves garlic, very finely chopped or grated

1 small chili pepper, seeded and finely chopped

1/2 sweet pepper, red or yellow in color, very finely chopped

1/2 palmful coriander (about 1 1/2 teaspoons)

1/3 palmful cumin (about 1 teaspoon)

A handful of fresh cilantro leaves, coarsely chopped, for garnish

A few spoonfuls of thick plain Greek-style yogurt (optional garnish)

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