Ingredients

serves 4-6

　　1 large onion, coarsely chopped

　　2 tablespoons vegetable oil

　　1 pound ripe tomatoes, peeled and cut into pieces

　　Salt and pepper

　　1 teaspoon sugar

　　1 cup green or brown lentils, washed

　　7 ounces fettucine or tagliatelle

　　2 tablespoons butter

　　1 tablespoon dried mint

　　

Step 1

In a large pan, fry the onion in the oil till golden. Add the tomatoes, season with salt, pepper, and sugar, and turn off the heat. Heat through when you are ready to serve.

　　

Step 2

Boil the lentils in plenty of water for about 20 minutes, until tender. Add salt and the pasta, and boil vigorously until done al dente. Drain quickly, pour into the pan with the onion and tomatoes, and heat through.

　　

Step 3

Heat the butter with the mint until it sizzles and pour over the dish before serving.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf