Best Middle Eastern Pasta With Lentils Recipes

MIDDLE EASTERN PASTA WITH LENTILS

Steps:

• Combine the lentils, water and bay leaf and bring to a boil.
• Reduce heat, cover, and simmer 30 to 40 minutes or until the lentils are tender but not mushy.
• Add salt to taste toward the end of the cooking.
• Drain off most of the liquid, but reserve it in case some is needed later.
• Heat the olive oil in a heavy-bottomed skillet and sauté the onions until tender and beginning to color.
• Add the garlic, coriander, and cumin, and continue to sauté a couple of minutes, stirring.
• Stir this mixture into the lentils and add cayenne and black pepper to taste.
• Meanwhile bring a large pot of water to the boil, add salt to taste, and cook the noodles until al dente.
• Drain and add to the lentils.
• Add the yogurt, and toss together.
• Add some of the reserved lentil cooking water if mixture seems too dry.
• Reheat gently if necessary and serve at once.

MIDDLE EASTERN LENTILS AND PASTA

Steps:

• in a small covered saucepan, bring the lentils, water and salt to a boil.
• Reduce the heat and simmer till tender, about 40 minutes, stir occasionally.
• when the lentils are done, drain them if all the water has not been absorbed.
• while the lentils cook, puree the tomatoes, garlic, chile, oil, vinegar and salt in a blender.
• Transfer to a small saucepan and bring to a boil.
• reduce the heat and simmer briskly, uncovered, until thick, about 20-25 minutes.
• stir occasionally, as the sauce begins to cook, and more frequently as it begins to thicken.
• while the lentils and hot sauce simmer, cook the rice. rinse the rice well in a sieve and drain.
• warm the oil in a saucepan and add the rice, water and salt.
• Cover and bring to a boil, then reduce the heat and simmer on very low heat, till the water is absorbed and the rice is done, about 15 minutes.
• meanwhile, pour about 1/2 inch oil inot a medium cast iron or nonstick skillet. on high heat, warm the oil till it is very hot, almost smoking.
• Add about half of the onions,fry, stirring often until the onions are quite brown, about 10 minutes.
• remove and drain on paper towels.
• Sprinkle the onions with 1/8 t of salt.
• repeat with the rest of the onions.
• as you begin to fry the second batch of onions, bring a pot of salted water to a boil for the macaroni. by now, the hot sauce has probably finished cooking, so you have a free burner.
• cook the pasta till al dente and then drain.
• to serve, mound the lentils, macaroni, and rice in adjoining piles on a large platter.
• sprinkle with the fried onions and top with some of the hot sauce.
• serve immediately and serve with more hot sauce.

LENTILS WITH NOODLES, ONIONS AND TOMATOES: SYRIAN RISHTA

Steps:

• Heat the oil in a 5-qt nonstick Dutch Oven and saute the onions and garlic over low heat, stirring constanly for 5 minutes, or until the onions are soft and begin to brown. Stir in the lentils and add the chicken stock. Bring to a boil, lower the heat, cover and simmer for 15 to 20 minutes. Then stir in the tomatoes, tomato paste, hot pepper flakes, cumin, allspice, coriander, salt and pepper. Simmer for 10 to 15 minutes more, or until the lentils are soft but hold their shape.
• Meanwhile, boil and drain the pasta. Transfer the lentils and pasta to a large warm serving bowl. Sprinkle with lemon juice and toss lightly. Serve hot.
• Note: Rishta or "threads" are thin, ribbonlike fresh homemade pasta.