A simple main dish your whole family will love.

3/4 cup dry lentils, sorted and rinsed
1/2 cup minced onion
1/2 cup finely diced carrot
1/2 cup finely chopped fresh mushrooms
1 cup tomato sauce
2 1/2 cups vegetable broth
1/2 cup dry alphabet pasta
Salt and black pepper to taste


In a saucepan, combine lentils, minced onion, diced carrot, chopped mushrooms, tomato sauce and broth. Cover, and simmer for about 45 minutes, or until lentils are tender. Add the dry pasta. Cover, and simmer for 10 minutes, or until the pasta is tender, stirring occasionally. Season with salt and pepper to taste.


Sharmin Begum

The author Sharmin Begum

I have loved spicy food, Mexican in particular, since I was a child as my father was from El Paso where I acquired a taste for it on our many visits. I have cooked Tex-Mex all my adult life, but about 7 years ago I began cooking authentic Mexican food using my own ingredients and making my own tortillas, tamales, etc. On one of my visits to NM I attended the Santa Fe Wine and Chile Fiesta and took some excellent cooking classes at the Santa Fe Cooking School and the Old Mexico Grill. I love New Mexican food equally as well as Mexican.

I also grow my own chile peppers, tomatillos, and herbs like cilantro and epazote because they are not available locally.

I got into web publishing because I enjoy “meeting” fellow Chile-heads from all over the world and sharing my passion with them.

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