Lentil Rishta Pasta
A humble Levantine one-pot: brown lentils simmered with onion and spices, pasta cooked right in until tender, then finished with a fragrant garlic-coriander sauté, a squeeze of lemon and a drizzle of pomegranate molasses for that signature sweet-tart edge.
How to Prepare
Heat the olive oil and soften the chopped onion.
Add the brown lentils with mixed spice, coriander and cumin, and cover with water; simmer until the lentils are nearly tender.
Add the pasta and a little more water if needed, and cook until both lentils and pasta are done; season with salt.
In a small pan, sauté the garlic with fresh coriander in olive oil until fragrant, and stir it through.
Finish with a drizzle of pomegranate molasses and a squeeze of lemon, and serve warm.
Add the pasta only once the lentils are almost soft — lentils take longer, and starting them together leaves the pasta mushy.