Egg noodles with lentils and caramelized onions

Egg noodles with lentils and caramelized onions

Rishta b’ adas

By
From
Hazana
Serves
3-4
Photographer
Mowie Kay

Served with a leafy green salad on the side, this nourishing dish is perfect for a family dinner.

Ingredients

Quantity Ingredient
200g brown lentils
4 tablespoons extra virgin olive oil
2 large onions, chopped
3-4 garlic cloves, crushed
handful finely chopped flat-leaf parsley or coriander, plus more to garnish
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
salt
freshly ground black pepper
225g dried egg tagliatelle

Method

  1. Soak the lentils for 2 hours and drain. Cook in boiling water for 45 minutes or until they are tender. Drain and set aside.
  2. Heat the olive oil in a large frying pan and cook the onions over a moderate heat until browned. Add the garlic, spices and parsley and season with salt and pepper. Add the lentils and stir well. Simmer for 5 minutes to blend the flavours.
  3. Cook the tagliatelle in plenty of lightly salted boiling water until it is tender but still firm. Drain well and add to the lentil sauce. Mix well and serve at once, garnished with parsley.
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