Best 7 Middle Eastern Lentils And Pasta Recipes

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Middle Eastern lentils and pasta is a delicious and nutritious dish that is perfect for a weeknight meal. It is made with simple ingredients that are likely already in your pantry, and it can be easily customized to your liking. Whether you prefer a vegetarian or vegan dish, or you want to add some meat or vegetables, there are endless possibilities for creating a delicious and satisfying meal. With its warm spices and hearty texture, this dish is sure to become a favorite in your household.

Here are our top 7 tried and tested recipes!

MIDDLE EASTERN LENTILS AND PASTA



Middle Eastern Lentils and Pasta image

This is from Moosewood New Classics - a great blend of textures. Great when you top the whole thing with plain yogurt.

Provided by pattikay in L.A.

Categories     Rice

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 19

3/4 cup lentils
3 cups water
1/2 teaspoon salt
4 cups fresh tomatoes, coarsely chopped (I used one 28-oz can of crushed tomatoes)
2 garlic cloves, minced
1 fresh green chile, chopped
1 tablespoon vegetable oil
1 tablespoon red wine vinegar
1 teaspoon salt
1 cup white basmati rice
1 teaspoon vegetable oil
1 1/2 cups water
1/2 teaspoon salt
vegetable oil
4 cups thinly sliced small onion
1/4 teaspoon salt
1 1/2 quarts salt water
1 1/2 cups elbow macaroni
plain yogurt (for topping)

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.

Nutrition Facts : Calories 505.6, Fat 7.2, SaturatedFat 1.1, Sodium 1339.3, Carbohydrate 96.4, Fiber 11.2, Sugar 14.4, Protein 15.8

MIDDLE EASTERN PASTA WITH LENTILS



Middle Eastern Pasta With Lentils image

There is absolutely nothing fancy about this lentil dish. It is, however, warming and comforting to eat on a cold winter's night. If it's not spicy enough for you, serve with harissa or zhoug to add a bit of zing.

Provided by Daydream

Categories     Lentil

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1/2 lb brown lentils or 1/2 lb green lentil, washed and picked over
3 cups water
1 bay leaf
salt
1 tablespoon olive oil
2 onions, chopped
3 cloves garlic, minced
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
1 pinch cayenne pepper
fresh ground black pepper
12 ounces spaghetti or 12 ounces tagliatelle pasta noodles
2 tablespoons plain low-fat yogurt

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.

Nutrition Facts : Calories 582.9, Fat 5.7, SaturatedFat 0.9, Cholesterol 0.4, Sodium 20, Carbohydrate 105.4, Fiber 21.1, Sugar 5.6, Protein 27

LEBANESE LENTILS, RICE AND CARAMELIZED ONIONS (MUJADARA)



Lebanese Lentils, Rice and Caramelized Onions (Mujadara) image

Provided by Aarti Sequeira

Time 1h25m

Yield 6 servings

Number Of Ingredients 13

1 cup brown or green lentils (not lentils du Puy), sorted for debris and rinsed
1/2 cup extra-virgin olive oil
1 teaspoon cumin seeds
1/2 teaspoon cracked black peppercorns
3 medium red onions, thinly sliced
Kosher salt
3/4 cup basmati rice
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 (1-inch) cinnamon stick
2 tablespoons pine nuts, optional
Squeeze of fresh lemon juice
Greek yogurt, for serving, optional

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.

PASTA AND LENTILS



Pasta and Lentils image

Provided by Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 10

5 cups water
3/4 cup lentils
2 large cloves garlic, crushed
3 tablespoons extra virgin olive oil
1 cup chopped canned plum tomatoes, with some juice
2 teaspoons salt
1/4 teaspoon salt
1/2 pound vermicelli or capellini, or small tubular pasta, or pasta mista
2 rounded tablespoons finely cut or snipped parsley
Optional garnish; extra virgin olive oil and hot red pepper flakes or hot pepper oil

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 LENTIL SOUP



Middle Eastern Lentil Soup image

Known in the Middle East as Chorbat el Ads, this is a 'cooks-itself', hearty, delicious soup.

Provided by bc

Time 50m

Yield Serves 6

Number Of Ingredients 9

1 tbsp oil
1 onion, chopped
2 cloves of garlic, finely chopped
1 1/2 cups of red/yellow lentils
8 cups of chicken/vegetable stock
1 tsp turmeric
1 1/2 tsp ground cumin
Handful of chopped flat-leaf parsley
Juice of half a lemon

Steps:

  • Heat oil in a pan and gently fry the chopped onions for 5 minutes.
  • Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more.
  • Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.
  • Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
  • No blending is necessary unless you want it really smooth.
  • Serve with chunks of crusty bread.

RQAQ W ADAS (LENTILS WITH PASTA)



Rqaq w Adas (Lentils With Pasta) image

In Arabic, adas are lentils, and rqaq is a flatbread as thin and nearly as sheer as paper. The two come together in this stew, which was traditionally a way to use dough left over from baking bread, as the Palestinian artist and chef Mirna Bamieh explains. The lentils are simmered with cumin, bringing its stealthy warmth, along with bronzed onions, tamarind and sweet-sour pomegranate molasses. Meanwhile, scraps of dough are rolled out, then up into cylinders and slashed into long, skinny strands that look like tagliatelle. But you don't have to wait for baking day: Instead, just knead together the quick dough below or swap in dried pasta. The noodles are dropped right in the pot, to cook among the lentils, leaching starch and making the stew even richer.

Provided by Ligaya Mishan

Categories     dinner, beans, soups and stews, main course

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 20

1 cup all-purpose flour, plus more for rolling
1/3 cup warm water
2 tablespoons olive oil, plus more for brushing
Canola or other neutral oil, for frying (optional)
3 to 4 flatbreads, such as pitas, cut into 3/4-inch squares (optional)
1 medium onion, halved and thinly sliced (optional)
1/2 to 1 cup pomegranate seeds
1/2 cup fresh flat-leaf parsley leaves
Olive oil, for drizzling
2 cups brown lentils
Warm water, as needed
1/2 teaspoon ground cumin
1/2 cup olive oil
2 medium onions, chopped
2 tablespoons tamarind concentrate
1 1/2 tablespoons pomegranate molasses
1 tablespoon salt, plus more to taste
6 garlic cloves, minced
2 cups fresh cilantro, chopped
3 tablespoons lemon juice, plus more to taste (from 2 to 3 lemons)

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.

INSTANT POT MIDDLE EASTERN LENTILS WITH RICE, LEEKS, AND SPINACH



Instant Pot Middle Eastern Lentils With Rice, Leeks, and Spinach image

Based on a Middle Eastern mujaddara, this Melissa Clark recipe is a mix of spiced lentils and rice, rich with allspice, cinnamon, and sweet browned leeks.

Provided by Melissa Clark

Time 50m

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil, plus more for serving
2 large or 3 small leeks (white and light green parts only), halved and thinly sliced
Kosher salt
2 garlic cloves, finely grated or minced
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/8 teaspoon cayenne pepper
1 cup brown or green lentils
1 bay leaf
1 cinnamon stick
3/4 cup long-grain white rice
5 ounces baby spinach
1 cup plain yogurt

Steps:

  • Using the sauté function, heat the oil in the pressure cooker pot. Stir in the leeks and cook, stirring occasionally, until they are dark golden at the edges, about 10 minutes.Season with a pinch of salt. Use a slotted spoon to scoop out half the leeks and transfer to a bowl; set aside for the garnish.
  • Stir the garlic into the pot and cook until fragrant, about 15 seconds. Stir in the cumin, allspice, and cayenne and cook for 30 seconds.
  • Add the lentils, 2 cups water, 2 teaspoons salt, the bay leaf, and cinnamon stick to the pot.
  • Lock the lid into place and cook on high pressure for 1 minute. Let the pressure release naturally for 5 minutes, then manually release the remaining pressure.
  • Uncover the pot and stir in the rice, working quickly so the lentil mixture stays hot. Lock the lid back into place and cook on high pressure for 8 minutes. Manually release the pressure.
  • Uncover and stir in the spinach. Cover the pot with the lid (but don't lock it on) and let it sit for 5 to 10 minutes to wilt the greens and finish cooking the rice.
  • In a small bowl, season the yogurt with salt to taste.
  • Discard the bay leaf and cinnamon stick. Serve the lentils warm, garnished with the reserved leeks and salted yogurt on top, and drizzled with more olive oil.

Tips:

  • Use high-quality ingredients: Fresh vegetables, flavorful spices, and high-quality pasta and lentils will make a big difference in the final dish.
  • Don't skimp on the spices: Middle Eastern cuisine is known for its bold flavors, so don't be afraid to use plenty of spices in your lentils and pasta dish. Common spices used in this dish include cumin, coriander, paprika, and cayenne pepper.
  • Cook the lentils properly: Lentils should be cooked until they are tender but still hold their shape. If you overcook them, they will become mushy and lose their flavor.
  • Use a variety of vegetables: This dish is a great way to use up leftover vegetables. Some common vegetables that work well in this dish include carrots, celery, onions, and bell peppers.
  • Serve with your favorite toppings: This dish can be served with a variety of toppings, such as yogurt, tahini sauce, or a squeeze of lemon juice.

Conclusion:

Middle Eastern lentils and pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover vegetables. With its bold flavors and healthy ingredients, this dish is sure to be a hit with your family and friends.

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