Syrian Noodles With Lentils Food

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.

SYRIAN NOODLES WITH LENTILS

Steps:

• Heat oil in a large casserole. Saute onion & garlic until the onion is tender. Add cumin & coriander. Saute for another minute over medium heat.
• Add cayenne pepper, lentils, bay leaf & water. Bring to a boil. Add salt & pepper to taste, cover, reduce heat & simmer for 45 minutes.
• Simmer only until the lentils are just tender. Adjust seasonings.
• Just before serving, bring back to a simmer & add the noodles. Cook until al dente, about 4 to 10 minutes. Serve at once in bowls.
• In place of vermicelli, use wholewheat spaghetti noodles or macaroni.