1-1/4 c. lentils, rinsed
2 t. ground cumin
2 t. ground coriander
1/4 t. cayenne pepper
1-1/2 T. canola oil, divided
1 large onion, very thinly sliced
1 t. sugar plus a pinch, divided
1 large garlic clove, crushed
1/2 t. turmeric
2 14-oz. cans no-salt chopped tomatoes
8 oz. macaroni
2 T. fresh cilantro or parsley, chopped
Salt and pepper to taste
Put the lentils in a heavy saucepan and pour in enough water to cover them by 3". Bring to a boil and boil vigorously for about 10 minutes, skimming the surface as necessary. Reduce heat and simmer until tender, 30-40 minutes. Drain well and keep warm.
Meanwhile, heat 1/2 T. canola oil in a large non-stick skillet over high heat. Add the onion and stir to coat, then reduce heat and cook, stirring frequently, until soft, about 20 minutes. Stir in 1 t. sugar, raise the heat, and continue cooking and stirring until the onion becomes dark brown and crisp. Immediately pour onto paper towels to drain; set aside.
Heat 1 T. oil in the skillet. Add garlic and saute for 30 seconds. Stir in the turmeric and continue sauteing for 30 seconds more. Pour in the tomatoes with their juice and add a pinch of sugar. Bring to a boil, stirring. Reduce heat and simmer, stirring occasionally, until the sauce thickens a little, 10-15 minutes. Season to taste.
Heat the cumin, coriander, and cayenne pepper in a saucepot and cook for 30 seconds. Add the lentils and stir in seasoning to taste. Keep warm over a very low heat.
Cook the macaroni in boiling water per package directions, until al dente, 10-12 minutes. Drain well.
Spoon the macaroni onto a serving plate and top with the spiced lentils and tomato sauce. Sprinkle with chopped cilantro or parsley and top with the crisp onions. Serve at once.
Adapted from Eat to Beat High Blood Pressure, p. 141.