Steps:
- Heat oil in a medium saucepan. Add onions and cook, stirring occasionally until they begin to wilt. Add garlic and ginger and saute 30 seconds. Deglaze with vinegar and evaporate.
- Stir in coriander, cumin, lentils and broth. Bring to a boil, reduce heat to low and simmer, covered, until lentils are tender and soupy, about 10 to 15 minutes; season to taste with salt and pepper.
- Meanwhile, cook pasta. When done, drain pasta and return to pot, off heat; toss with butter and lentils; adjust seasoning. Serve out a portion and garnish with mint.
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