Usual problem with pasta: not enough protein!  So, I was happy to see this pasta recipe in the New York Times (see http://www.nytimes.com/2009/01/29/health/29recipehealth.html?scp=1&sq=pasta%20lentil&st=cse).  I decided to skip the red pepper: too much chopping.  Also, went with the pre-ground cumin and coriander – with two kids and a hungry wife around, who has the time to roast and grind fresh ingredients?  Made one mis-calculation: hadn’t realized the recipe called for cooking the lentils for 45 minutes or so.  Luckily, this turned out to be an overestimate for the green French lentils I used so I was in good shape by the time the pasta was ready.  Went down well.  This is going to be on our regular rotation.  Probably at weekends though as it takes a little longer than the usual quick pasta fix.  Oh, I almost forgot: we had a 2006 Chateau Pesquie Terrasses ($20).  Parker likes it.  It’s drinkable enough but nothing to get to too excited about.