Okay, it’s time for lentils and pasta. Can you hear it in my voice? I’m literally dancing with joy because I love this dish and enjoy making it. Trust me, once you read through the steps, you’ll see how easy it is. This dish is enjoyed throughout the Levant, especially during the cold months. Recently, people have been using dried pasta as a shortcut, but it’s not the same, the flavor is totally different. Here, I’m showing you how to make it the authentic way. It’s also eaten without any toppings, but I do love mine.
Ingredients
- 2 cups brown large lentils (rinsed)
- 3 tbs. Olive oil
- 1 medium onion chopped
- 1 tsp. Salt
- 6 cups water
- 1 cup tamarind extract + 2 cups water
- 3 tbs. Pomegranate molasses
- 1/2 cup olive oil + 1 bunch cilantro + 5 cloves garlic fine dice
Dough
- 2 cups flour
- 1 tsp. Salt
- Almost 1 cup faucet water (warm)
- Toppings:
- Fried pita chips
- Fried onions
- Pomegranate seeds
- Fresh cilantro
Instructions
- Start by checking the lentils and making sure there’s no rocks or any debris. Rinse well with cold water.
- In a large heavy pot (8 quart) sauté 1 onion in 3 tablespoons of olive oil and a sprinkle of salt until soft, add the lentils and sauté for another 30 seconds.
- Add 6 cups water, bring to a boil cover and cook on low until tender about 30-40 minutes stirring occasionally.
- In the meantime make the simple pasta dough, mix the flour with the salt add the water gradually while kneading depending on your flour you might not need the full cup. The dough should be firm, elastic and not sticky.
- The rest of the recipe will be in the comments below 👇🏼.