oops! i forgot the recipe of the week

This is rather a "cheat" as i am making this recipe tomorrow so i cannot tell you if it was a "hit" or a "miss". I am taking it on faith that i will like it more than Hubster as it _is_ lentils and pasta and spinach...i love them but he is less fond of 1. lentils 2. soup 3. beans and pasta together So....i will serve it to him tomorrow with _lots of bacon-grease-grilled-onions (which makes everything better!) and will be eating the rest of it on my own the rest of the week. Good for me..and for him (he gets pizza!) _RISHTA_ 8 cups Scrappy Vegetable Broth [can use beef/chicken broth] 1 heaping cup (7 ounces) brown/green lentils, rinsed and picked over [NOT red lentils] 1/4 cup olive oil [i will use a LOT less oil...can saute in water/broth if you wish] 2 medium-large onions (9 ounces each), thinly sliced 4 cloves garlic, thinly sliced [~1-1/2t chopped garlic] 1 teaspoon cumin seeds [make life easy...use ground!] 1 teaspoon ground coriander 2 cups lightly packed fresh cilantro or spinach leaves and stems (1 large bunch), finely chopped and divided [using spinach here as i don't have cilantro] 4 ounces dried tagliatelle or fettuccine, broken into bite-size pieces [this would be fun with tiny ditalini or small seashells too] 1 teaspoon fine salt, plus more to taste 1/2 teaspoon freshly ground black pepper, plus more to taste 2 tablespoons fresh lemon juice, plus more to taste DIRECTIONS In a large saucepan over medium-high heat, combine the broth and the lentils and bring to a boil. Reduce the heat until the liquid is at a simmer, and cook until the lentils are very tender, about 35 minutes. While the lentils are cooking, in a large skillet over medium heat, heat the oil until it shimmers. Add the onions and garlic and cook, stirring occasionally, until they are soft and just beginning to take on color, 10 to 15 minutes. Stir in the cumin seeds and ground coriander and stir-fry until fragrant, about 1 minute. Stir in half the chopped cilantro/spinach and cook, stirring, until completely wilted, about 1 minute. Remove from the heat. When the lentils are tender, add in the onion mixture. Add the tagliatelle pieces, salt and pepper, and stir to combine. Increase the heat to return to a boil, then reduce the heat so the liquid is simmering, and cook until the tagliatelle is just tender, about 10 minutes. Stir in the lemon juice and the remaining chopped cilantro/spinach. Taste, and season with more salt, pepper and/or lemon juice as needed. Serve hot.