Toast the walnuts in the same pan. Add the mushrooms back to the pan along with the lentils, broth, and corn starch. Bring to a boil then add the pasta and reheat all together.
Remove from the heat and stir in the yogurt.
Notes
Chef's Tips: Garnish with sliced chives or green onions, a scoop of yogurt, and shredded Parmesan cheese.This dish is great by itself or you can add a tossed salad.Nutrition Facts: each 1 cup serving: 460 calories, 9g fat, 2g saturated fat, 0g trans fat, 5mg cholesterol, 113mg sodium, 77g carbohydrate, 11g fiber, 7g sugars, 24g protein.Copyright Food and Health Communications, Inc.
Reprinted with permission.