3 md Garlic cloves, chopped fine

1 sm Onion, chopped fine

1 ts Ground cummin

1 ts Ground coriander

1 ts Powdered ginger

1/2 ts Crushed red pepper flakes

1 cn Salt-free whole tomatoes

-(16 ounces) 1 c Reduced chicken broth

1/2 c Brown lentils

1 tb Sugar

1/2 c Low-fat yogurt

2 tb Basil leaves, finely

- shredded Cooked pasta In a large skillet or saucepan, heat the oil with the garlic and onion over moderate heat. When they sizzle, add the cummin, coriander, giner, and red pepper flakes and saute for 1 minute. Add the tomatoes, breaking them up with your hands, and stir in the broth, lentils, and sugar. Simmer until the lentils are tender and the sauce is thick, about 30 minutes. Then stir in the yogurt and the basil and spoon over cooked pasta. Note: To make reduced chicken broth..Put the canned broth of your choice in a heavy saucepan and boil briskly until it has reduced to half of its original volume (approximately 15 minutes to reduce 2 cups of broth to one cup).

1 c Bread crumbs, fresh, fine

3 tb Parsley, fresh, minced

1/2 ts Tarragon, dried

1/4 c Celery, minced

2 Garlic, cloves, minced

28 oz Artichoke bottoms, drained

(2-14 oz cans) Oil, canola, for brushing On grill rack Mix scallops, bread crumbs, parsley, tarragon, celery and garlic in a bowl. Gently mound filling into artichoke bottoms. Prepare grill. When coals are hot, set artichokes on grill rack, brushed with oil, about 4 to 6 inches from heat source. Cover grill. Cook stuffed artichokes for about 3 minutes or until scallops are opaque. Using a long-handled spatula, transfer artichoke bottoms to serving dish. Serve hot.