Best Middle Eastern Lentils And Pasta Recipes

MUJADARA (LENTILS AND RICE WITH CARAMELIZED ONIONS)

Steps:

• In a large Dutch oven or soup pot, combine the garlic, bay leaves, cumin, 1 1/2 teaspoons of the salt and about 20 twists of freshly ground black pepper. Add the water and bring the mixture to a boil over medium-high heat.
• Once boiling, stir in the rice and reduce the heat to medium. Cover and cook, stirring occasionally and adjusting the heat as necessary to maintain a controlled simmer, for 10 minutes.
• Stir in the lentils and let the mixture return to a simmer. Cover again, reduce the heat to medium-low, and cook until the liquid is absorbed and the rice and lentils are tender, about 20 to 23 minutes.
• Meanwhile, warm the olive oil in a large (12-inch) skillet over medium-high heat. When it's warm enough that a slice of onion sizzles on contact, add the remaining onions. Stir to combine.
• Stir only every 3 minutes or so at first, then more often once the onions at the edges of the pan start browning. If the onions are browning before they have softened, dial down the heat to give them more time. Cook until the onions are deeply caramelized and starting to crisp at the edges, about 20 to 30 minutes. In the meantime, line a large plate or cutting board with a couple paper towels.
• Using a slotted spoon or fish spatula, transfer the onions to the lined plate and spread them evenly across. Sprinkle the remaining 1/4 teaspoon salt over the onions. They'll crisp up as they cool.
• When the lentils and rice are done cooking, drain off any excess water (if there is any) and return the mixture to the pot, off the heat. Lay a kitchen towel across the top of the pot to absorb steam, then cover the pot and let it rest for 10 minutes.
• Remove the lid, discard the bay leaves, and smash the garlic cloves against the side of the pan with a fork. Add about 3/4ths of the green onions and cilantro, reserving the rest for garnish. Gently stir and fluff the rice with a fork. Season to taste with additional salt and pepper, if necessary.
• Transfer the rice and lentil mixture to a large serving platter or bowl. Top with the caramelized onions and the remaining green onions and cilantro. Serve hot, warm or at room temperature, with yogurt and spicy sauce (optional) on the side.

MUJADARA: LENTILS AND RICE WITH CRISPY ONIONS

Steps:

• Place the lentils in a small saucepan with 2 cups of the water. Bring the water to a boil over high heat, and then reduce the heat and simmer, cover until the lentils are par-boiled (10-12 minutes). Remove from the heat, drain the lentils and set them aside.
• In a large saute pan with a lid, heat the oil over medium-high heat. Add the diced onions and cook until the onions are dark golden brown, darker than typical caramelized onions (about 40 minutes), sprinkle the onions with a teaspoon of salt as they cook.
• Carefully pour the remaining 2 cups of water, bring the water to a boil over high heat, and then reduce the heat to low and simmer for 2 minutes. Stir the rice and par-cooked lentils into the onion mixture. Add a good dash of kosher salt, black pepper, and the cumin.
• Reduce the heat to low, cover, and cook until the liquid has been absorbed and the rice and lentils are both cooked through (about 15 to 20 minutes).
• If you are adding the the fried onions, work on them while the rice and lentils are cooking. In a large skillet, heat about 2 to 3 tablespoons extra virgin olive oil over medium-high heat. When a small piece of onion bubbles vigorously, the oil is ready. Fry the onions in batches until they are crispy and deeply golden brown. Transfer the crispy onion rings to a paper towel-lined plate to get rid of excess oil.
• Let the rice and lentils rest covered for about 10 minutes undisturbed, then garnish with parsley and transfer to serving bowls. Top each bowl with the crispy onion rings.

LEBANESE LENTILS, RICE AND CARAMELIZED ONIONS (MUJADARA)

Steps:

• Throw the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.
• Meanwhile, as the lentils cook, grab a large skillet. Pop it over medium-high heat and add the oil. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute.
• Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You'll know they're done both by their deep chestnut color and by the slight crispiness developing on some of the onions.
• Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Sprinkle in the ground cumin, cayenne and then add the cinnamon stick; saute about 1 minute.
• Add the rice and cook, stirring often (but gently so you don't break the rice!) until some rice grains start to brown. Quickly, add the cooked lentils, 3 cups of water and 1 1/2 teaspoons of salt; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. (If there's still too much water in the bottom, put the lid back on and cook for another 5 minutes.)
• Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.
• Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes.
• Taste the rice for seasoning. Serve with the reserved caramelized onions, toasted pine nuts, if using, and a little squeeze of lemon juice. I also like to serve this with some dollops of Greek yogurt.

MIDDLE EASTERN LENTILS AND PASTA

Steps:

• in a small covered saucepan, bring the lentils, water and salt to a boil.
• Reduce the heat and simmer till tender, about 40 minutes, stir occasionally.
• when the lentils are done, drain them if all the water has not been absorbed.
• while the lentils cook, puree the tomatoes, garlic, chile, oil, vinegar and salt in a blender.
• Transfer to a small saucepan and bring to a boil.
• reduce the heat and simmer briskly, uncovered, until thick, about 20-25 minutes.
• stir occasionally, as the sauce begins to cook, and more frequently as it begins to thicken.
• while the lentils and hot sauce simmer, cook the rice. rinse the rice well in a sieve and drain.
• warm the oil in a saucepan and add the rice, water and salt.
• Cover and bring to a boil, then reduce the heat and simmer on very low heat, till the water is absorbed and the rice is done, about 15 minutes.
• meanwhile, pour about 1/2 inch oil inot a medium cast iron or nonstick skillet. on high heat, warm the oil till it is very hot, almost smoking.
• Add about half of the onions,fry, stirring often until the onions are quite brown, about 10 minutes.
• remove and drain on paper towels.
• Sprinkle the onions with 1/8 t of salt.
• repeat with the rest of the onions.
• as you begin to fry the second batch of onions, bring a pot of salted water to a boil for the macaroni. by now, the hot sauce has probably finished cooking, so you have a free burner.
• cook the pasta till al dente and then drain.
• to serve, mound the lentils, macaroni, and rice in adjoining piles on a large platter.
• sprinkle with the fried onions and top with some of the hot sauce.
• serve immediately and serve with more hot sauce.

PASTA AND LENTILS

Steps:

• In a medium saucepan, bring the water to a rolling boil, add the lentils, and cook, covered over a medium high heat, until nearly but not entirely tender, about 20 minutes.
• Add the garlic, olive oil, tomatoes, salt and pepper. Reduce the heat, cover and continue to simmer briskly for another 10 minutes, stirring a few times, or until the lentil are fully tender.
• If using capellini, break it into 2 to 4 inch pieces and add them to the lentils. Cook, covered, at a steady simmer, stirring several times and scraping the bottom of the pot when you do. Cook until the pasta is just done, stirring more frequently as it gets closer to that point. If using a small tubular pasta or pasta mista, cook the pasta at least halfway in plenty of salted boiling water. Drain the pasta, add it to the lentils, and simmer to finish cooking the pasta.
• When either pasta is cooked to taste, remove the pot from the heat, stir in the parsley, cover the pot, and let stand about 5 minutes before serving. Serve hot, passing hot pepper oil all the best quality extra virgin olive oil for drizzling on top.

MIDDLE EASTERN LENTILS WITH PASTA

Steps:

• Place the lentils in a heavy saucepan with the halved onion, the halved garlic cloves, and the bay leaf. Add enough water to cover by 1 1/2 inches, and bring to a boil. Reduce the heat, cover and simmer 25 minutes. Add salt to taste (under-salt slightly because you will be reducing the liquid) and continue to simmer for another 10 to 20 minutes, until the lentils are tender but intact. Remove from the heat. Place a strainer over a bowl and drain the lentils. Begin heating a large pot of generously salted water for the pasta. Meanwhile, heat the olive oil in a large, heavy nonstick skillet over medium heat and add the chopped onion. Cook, stirring, until it begins to soften, about 3 minutes, and add the red pepper. Cook, stirring, until the vegetables are tender and the onion is beginning to color, another 5 to 8 minutes, and add 1/2 teaspoon salt, the garlic, coriander, cumin, and cayenne or Aleppo pepper. Continue to cook, stirring, for a minute, until the garlic is fragrant, and stir in the broth from the lentils. Bring to a boil and reduce slightly, then stir in the lentils. Add pepper, taste and adjust salt. Keep warm while you cook the pasta. When the water comes to a boil, add the pasta and cook al dente, until firm to the bite, following the timing instructions on the package but checking a few minutes before the end of the suggested cooking time. Drain and toss with the lentils. Add the cilantro, and serve.

MIDDLE EASTERN PASTA WITH LENTILS

Steps:

• Combine the lentils, water and bay leaf and bring to a boil.
• Reduce heat, cover, and simmer 30 to 40 minutes or until the lentils are tender but not mushy.
• Add salt to taste toward the end of the cooking.
• Drain off most of the liquid, but reserve it in case some is needed later.
• Heat the olive oil in a heavy-bottomed skillet and sauté the onions until tender and beginning to color.
• Add the garlic, coriander, and cumin, and continue to sauté a couple of minutes, stirring.
• Stir this mixture into the lentils and add cayenne and black pepper to taste.
• Meanwhile bring a large pot of water to the boil, add salt to taste, and cook the noodles until al dente.
• Drain and add to the lentils.
• Add the yogurt, and toss together.
• Add some of the reserved lentil cooking water if mixture seems too dry.
• Reheat gently if necessary and serve at once.

RQAQ W ADAS (LENTILS WITH PASTA)

Steps:

• Put lentils in a medium bowl and add warm water to cover by 2 inches. Set aside to soak for 30 minutes.
• If you're making the dough, prepare it while the lentils soak: Combine the flour, warm water, and the olive oil in a medium bowl. Mix the ingredients to combine, then knead in the bowl until smooth, about 3 minutes. Brush with olive oil, then let rest in the bowl, covered with a clean towel, for 30 minutes.
• If you're making the optional fried flatbread or onion garnishes, prepare them while the dough rests: Fill a large saucepan with canola oil to a depth of 1 to 2 inches. Bring to 350 degrees over high heat. (A piece of flatbread should sizzle vigorously.) Line 2 plates with paper towels. Working in 2 batches, fry the flatbread until golden brown, 1 to 2 minutes per batch. Transfer to one of the prepared plates to drain. Allow the oil to come back to 350 degrees. Working in 2 batches, fry the onion, separating the slices as you add them and stirring occasionally, until crisp, 3 to 4 minutes per batch. Transfer to the other plate to drain.
• Make the lentils: Fill a large pot with 9 cups of water. Drain and rinse the lentils, then add them to the water, along with the cumin. Bring to a boil over high heat, then drop the heat to medium-low and let simmer until the lentils are slightly softened but still firm, about 10 minutes. You can scoop one out to test the texture.
• Meanwhile, put a large frying pan over medium heat. Add 1/4 cup olive oil, and when the oil is hot, add the onions. Cook, stirring occasionally, until the onions turn pliant and golden brown, 8 to 10 minutes. When the lentils are softened yet firm, add the onions and their oil, along with the tamarind concentrate, pomegranate molasses and 1 tablespoon salt. (If you're using dried store-bought tagliatelle - see Tip - add it now as well.) Stir and let simmer until the lentils are completely softened but not mushy, 5 to 10 minutes.
• While the lentils cook, continue preparing the dough: Dust a clean surface with flour. Pat and stretch the dough into a thin sheet (1/16-inch thick, about 12 inches in diameter) and dust it with flour on both sides. Roll up the dough into a cylinder and cut crosswise into strands about ¼-inch thick. Unroll each piece, carefully separating the dough with your fingers as you go. You will end up with long strands like tagliatelle.
• When the lentils are softened, add the strands of dough and cook until al dente, about 3 minutes. (If you used dried pasta, it should be done about this time.) While the dough cooks, take the pan used to fry the onions and heat the remaining 1/4 cup olive oil over medium. Add the garlic and cilantro, and fry just until fragrant, 30 to 60 seconds. The garlic shouldn't change color, and the cilantro should stay green.
• When the dough is al dente, add the garlic mixture to the lentils, along with the lemon juice. Let simmer for another 2 to 3 minutes, then switch off the heat. Season to taste with more salt and lemon juice.
• Serve the lentils and dough in a shallow dish. Top with the pomegranate seeds, parsley and fried bread and/or onions, if using, in separate rows. Drizzle with olive oil.