Best 7 Rqaq W Adas Lentils With Pasta Recipes

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.

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.

PASTA WITH LENTILS

Steps:

• In a large heavy skillet cook the onion with the thyme in the oil in moderate heat, stirring, until the onion is golden. While the onion is cooking, combine the lentils with 1 1/3 cups water, bring the water to a boil, and simmer the lentils, covered, for 12 minutes. Add the carrot and simmer the mixture, covered for 3 minutes, or until the lentils and carrot are just tender. Transfer the lentil mixture with the liquid to the skillet, season it with salt and pepper, and keep it at a bare simmer while cooking the pasta.
• In a large saucepan of salted boiling water boil the pasta until it is al dente. Ladle out and reserve about 1/2 cup of the pasta liquid, drain the pasta, and add it to the lentil mixture. Simmer the pasta mixture, tossing it to combine it and adding some of the reserved pasta liquid to moisten the mixture if necessary, for 1 minute. Stir in the parsley and transfer the mixture to a heated serving bowl. Serve the pasta with the Parmesan.

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 WITH LENTILS (PASTA CON LENTICCHE) - LIDIA BASTIANICH

Steps:

• Place lentils in a large pot. Add enough water to just cover. Add celery, carrot, onion and bay, and bring to a boil. Reduce heat to a simmer and cook 20 minutes, until lentils are tender.
• Bring a large pot of heavily salted water to the boil.
• Heat olive oil over medium heat. Add garlic and saute until it just begins to turn golden. Add the lentils (vegetables, liquid and all) and tomatoes, salt and red pepper flake. If it seems thick, add a splash of water from the pasta pot. Bring to a boil, reduce to a simmer, and cook until reduced by about a third, 10-15 minutes.
• Meanwhile, add the rigatoni to the boiling water and cook until ALMOST al dente. Drain the pasta and add to the lentils to finish cooking for the last 1-2 minutes. Finish with a drizzle of raw olive oil and garnish with chopped parsley.

WENDY'S QUICK PASTA AND LENTILS

Steps:

• Brown onion and garlic in oil over medium heat. Stir in lentil soup and tomatoes. Bring to boil. Stir in spinach and spices. Simmer.
• Meanwhile, cook pasta in a large pot of boiling salted water until almost done. Drain. Mix pasta into lentil sauce. Cover, and keep warm for 20 minutes. Serve with Parmesan cheese.

PASTA WITH LENTILS AND ARUGULA

Steps:

• Heat oil in a large skillet over medium-low heat. Add onions and 1/2 teaspoon salt; cover, and cook until onions wilt, about 20 minutes. Uncover; raise heat to medium. Cook, stirring often, until onions are dark brown, 20 to 25 minutes more.
• Add 1/4 cup water; stir to loosen any browned bits from pan. Stir in tomatoes; remove from heat.
• Meanwhile, in a medium saucepan, cover lentils with water by 1 inch. Bring to a simmer. Cover; cook until lentils are tender but still holding their shape, 15 to 20 minutes. Drain; stir into onion mixture. Season with salt and pepper.
• Cook pasta in a pot of salted water until al dente. Reserve 1 cup pasta water; drain pasta, and return to pot.
• Add lentil mixture, arugula, cheese, and reserved pasta water; toss. Season with salt and pepper. Serve with more cheese, if desired.