Middle Eastern Lentils And Pasta Recipes

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 LENTIL SALAD

Steps:

• Place the lentils in a medium saucepan, cover by 1 inch with water and bring to a boil. Add 1 teaspoon salt, reduce the heat and cook just until the lentils are al dente, about 25 minutes.
• Meanwhile, heat 3 tablespoons of the olive oil and the garlic in a small frying pan or saucepan over medium heat. When the garlic begins to sizzle, add the spices. Stir together for about 30 seconds, then remove from the heat and set aside.
• When the lentils are just tender, drain through a strainer set over a bowl. Toss at once in another bowl with the garlic, spices, cilantro and lemon juice. Taste and adjust salt. If the lentils seem a little dry, add a few tablespoons of the broth. Transfer to a serving platter, drizzle the remaining olive oil over the top and serve warm or at room temperature.

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.

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.

SUAD SHALLAL'S IRAQI LENTIL SOUP WITH MEATBALLS

Steps:

• Preheat oven to 400 degrees, and line a baking pan with parchment paper. Place half the onions and the ground meat, parsley, bread crumbs, salt, pepper and allspice in a medium mixing bowl. Blend ingredients, and form into balls the size of walnuts. Turn onto the baking pan.
• Bake for 10 minutes, remove from pan, and drain on a paper towel. In a soup pot, sauté remaining onions in olive oil over medium heat until golden. Add chicken broth and bring to boil.
• Pick any stones from over lentils, place in bowl, cover with cold water, and drain. Add them to soup, turn heat to low, and simmer slowly for about 20 minutes or until lentils are almost tender.
• Crumble angel hair pasta into soup, along with carrots and meatballs. Simmer slowly for another 5-10 minutes or until lentils and noodles are cooked, adding more chicken broth or water as needed. Just before serving, squeeze lemon into soup.