Syrian Noodles With Lentils Food

LENTILS WITH NOODLES, ONIONS AND TOMATOES: SYRIAN RISHTA

Lentils With Noodles, Onions and Tomatoes: Syrian Rishta image

From: The Versatile Grain and the Elegant Bean: A Celebration of the World's Most Healthful Foods by Sheryl and Mel London In Syria, noodles and lentils are spiced in a most unusual way for a Western palate that expects all pasta dishes to contain oregano or basil rather than allspice and coriander. We think you'll find that this Middle East combination is rather pleasing and unusual.

Provided by greysangel

Categories One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
2 -3 garlic cloves, finely minced
1 cup lentils
2 cups unsalted chicken stock
3 large plum tomatoes or 1 cup drained italian canned tomato, coarsely chopped
2 tablespoons tomato paste
1/4 teaspoon hot pepper flakes
1/4 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground coriander
salt & freshly ground black pepper, to taste
8 ounces tagliatelle pasta noodles or 8 ounces fettuccine pasta
1 teaspoon lemon juice

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

Syrian Noodles With Lentils image

Found on http://www.bigoven.com (by Martha Rose Shulman, "Spicy Vegetarian Feasts"). Posted for ZWT 6 - NORTH AFRICA*MIDDLE EAST.

Provided by kitty.rock

Categories Southwest Asia (middle East)

Time 1h10m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil or 2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, pressed
2 teaspoons roasted cumin seeds, ground
1 teaspoon roasted coriander, ground
2 small cayenne bell peppers
2 cups lentils, washed
1 bay leaf
7 cups water (or vegetable broth)
salt & pepper
4 ounces broken vermicelli

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.

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