Mediterranean Lentil and Pasta recipe

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Ingredients

5 cups water
½ teaspoon salt
½ cup black lentils, washed
½ cup olive oil, divided
2 large onion, sliced into rings
½ cup finely chopped cilantro
3 cloves garlic, minced
2 pita bread rounds, shredded into small squares
2 lemons, juiced
1 tablespoon pomegranate infused balsamic vinegar
1 (8.5 ounce) package chifferini pasta

Nutrition Info

557.9 calories
carbohydrate: 90.6 g
cholesterol: : -
fat: 15.3 g
fiber: 14.3 g
protein: 18.7 g
saturatedFat: 2.2 g
servingSize: -
sodium: 473.4 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large pot with water and salt and bring to a rolling boil. Cook lentils at a boil until tender yet firm to the bite, 15 to 20 minutes. Reserve lentils and water in the pot.

  2. Heat 2 tablespoons oil in a saucepan over medium heat. Add onions, cook and stir until crispy and lightly browned, about 7 minutes. Transfer onions to a bowl. Combine cilantro and garlic in the saucepan, add 1 tablespoon oil. Cook and stir until wilted, 1 to 2 minutes. Transfer to a separate bowl.

  3. Heat the remaining oil minus 1 teaspoon in the same saucepan. Add pita bread, fry until browned, 2 to 3 minutes per side.

  4. Stir lemon juice, vinegar, and remaining 1 teaspoon olive oil into the pot of lentils. Bring to a boil, add pasta and half of the garlic-cilantro mixture. Cook, stirring occasionally, until pasta is tender yet firm to the bite, about 8 minutes.

  5. Spoon lentil-pasta mixture in a deep dish. Decorate with the pita bread, onions, and the remaining garlic-cilantro mixture.

Recipe Yield

4 servings

Recipe Note

Very famous dish in the Mediterranean, especially in Syria and Lebanon. My grandmother used to make it for the whole family when we get together. Suitable for vegetarians. Very healthy and easy to make. You will love it. You can serve this meal hot or cold.

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