Harak Osba’O – Lentils With Pasta Recipe

RatingDifficultyIntermediate

The best nourishing meals you can prepare using pantry essentials like dried lentils and pasta are this pasta with lentils. Cheap, wholesome, and delicious!

Yields1 Serving
Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins
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  cup Lentils (brown)
  Onions (large)
  Onions (medium)
  Garlic cloves
  tbsp Coriander (chopped)
 13 g Pasta (penne, spaghetti, fettuccine or fusilli)
  tbsp Cornstarch
 ½ tsp Salt
  tsp Black pepper
  tsp Cumin (powder)
 1 tbsp Pomegranate molasses ('Dibs Rumman' in Arabic)
  tbsp Lemon juice
 1 ⅓ tbsp Olive oil
 5 ½ cup Water
 Salt
 Olive oil
 Water
FOR GARNISH
 Pomegranate seeds ('Rumman' in Arabic)


1

Boil the pasta with a bit of salt. Once cooked, drain, sprinkle with some olive oil so it doesn’t stick together, and cut into medium pieces.

2

While the pasta is boiling, put the crushed garlic and all the chopped onion in a pot with half the olive oil and fry for two minutes on high heat.

3

Add the lentils, salt, black pepper and cumin and mix well.

4

Add the water, bring to a boil, and cover. Let simmer on medium until the lentils are cooked (about 30 minutes).

5

While the lentils are boiling, in a frying pan fry the sliced onions in the rest of the olive oil until they are slightly burnt. Then place them on paper towels to absorb the excess oil.

6

When the lentils are done, uncover and add the pomegranate molasses and lemon juice and stir. Add chopped coriander, the pasta pieces, a quarter of the fried sliced onions and stir again. Continue to simmer on medium heat for 2-3 minutes uncovered.

7

Dissolve the cornstarch in some water and add it to the lentil mixture while stirring. Leave it to boil uncovered on low heat for another 2-3 minutes.

8

Pour into a serving dish. Leave it to cool for 15 minutes then put it in the fridge to get cold.

Ingredients

  cup Lentils (brown)
  Onions (large)
  Onions (medium)
  Garlic cloves
  tbsp Coriander (chopped)
 13 g Pasta (penne, spaghetti, fettuccine or fusilli)
  tbsp Cornstarch
 ½ tsp Salt
  tsp Black pepper
  tsp Cumin (powder)
 1 tbsp Pomegranate molasses ('Dibs Rumman' in Arabic)
  tbsp Lemon juice
 1 ⅓ tbsp Olive oil
 5 ½ cup Water
 Salt
 Olive oil
 Water
FOR GARNISH
 Pomegranate seeds ('Rumman' in Arabic)

Directions

1

Boil the pasta with a bit of salt. Once cooked, drain, sprinkle with some olive oil so it doesn’t stick together, and cut into medium pieces.

2

While the pasta is boiling, put the crushed garlic and all the chopped onion in a pot with half the olive oil and fry for two minutes on high heat.

3

Add the lentils, salt, black pepper and cumin and mix well.

4

Add the water, bring to a boil, and cover. Let simmer on medium until the lentils are cooked (about 30 minutes).

5

While the lentils are boiling, in a frying pan fry the sliced onions in the rest of the olive oil until they are slightly burnt. Then place them on paper towels to absorb the excess oil.

6

When the lentils are done, uncover and add the pomegranate molasses and lemon juice and stir. Add chopped coriander, the pasta pieces, a quarter of the fried sliced onions and stir again. Continue to simmer on medium heat for 2-3 minutes uncovered.

7

Dissolve the cornstarch in some water and add it to the lentil mixture while stirring. Leave it to boil uncovered on low heat for another 2-3 minutes.

8

Pour into a serving dish. Leave it to cool for 15 minutes then put it in the fridge to get cold.

Harak Osba’O – Lentils With Pasta Recipe

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