- 1/4 cup dried brown lentils, rinsed and drained
- 1 (15 ounce) can stewed tomatoes, undrained
- 1 (15 ounce) can artichoke hearts in water
- 1/4 teaspoon cayenne pepper, divided
- 1/4 cup water
- 3 tablespoons olive oil, divided
- 1/4 pound thin spaghetti
- 4 green onions, chopped
- 1/2 teaspoon sesame seeds
- salt and pepper to taste
- Place the lentils, tomatoes and artichokes (with the liquid from the cans), 1/8 teaspoon cayenne pepper and the water into a large saucepan. Bring to a boil. Reduce heat to low and simmer until lentils are tender, about 20 minutes.
- Meanwhile, bring a large pot of lightly salted water and 1 tablespoon of the olive oil to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain. Return pasta to pot and cover to keep warm.
- Heat remaining 2 tablespoons olive oil in a small skillet over medium heat and cook green onions for about 3 minutes. Add 1/8 teaspoon cayenne pepper and sesame seeds and cook until the seeds are lightly browned, about 2 minutes. Set aside.
- Add the lentil mixture to the pot of pasta and toss to distribute evenly. Add the green onion mixture and toss lightly again. Season with salt and pepper to taste.