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.
Rishta is the Levantine name for hand-cut flat noodles, and paired with earthy brown lentils they make one of the region's most comforting one-pot meals. Garlic and coriander give the dish its signature aroma, while a drizzle of olive oil ties it together. It's humble, filling, and rich in plant protein.
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.
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Add the pasta only once the lentils are almost soft — lentils take longer, and starting them together leaves the pasta mushy.
Ingredient Swaps
Brown lentils: green lentils work just as well.
Rishta: any wide pasta such as linguine or tagliatelle.
Fresh coriander: dried coriander in a pinch.
Common Questions
Can I use ready-made pasta?
Yes, any wide pasta replaces the hand-cut rishta.
How do I keep the lentils from falling apart?
Cook just until tender and don't overboil.
Is the dish vegan?
Yes, entirely plant-based thanks to the lentils.
How is it served?
Hot with a squeeze of lemon, often topped with crispy onions.
Can I make it ahead?
Yes, but it absorbs liquid as it cools, so add a little water when reheating.
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