2 Cups brown lentils
warm water, as needed
½ teaspoon ground cumin
4 oz of dried pasta
½ cup olive oil
2 medium onions, chopped
2 tablespoons tamarind concentrate
1 ½ tablespoons pomegranatemolasses
1 tablespoon salt, plus more to taste
6 garlic cloves, minced
2 cups fresh cilantro, chopped
3 tablespoons lemon juice, plusmore to taste (from 2 to 3 lemons)
1. Cover lentils with 2" of warm water. Soak for 30 minutes
2. Drain then add soaked lentils to 9 Cups of water + cumin. Bring to boil, then drop to med-low and simmer for ~10 minutes. They should be softened, but still firm.
3. Add 1/4 C olive oil and 2 onions to a large frying pan and cook 8-10 minutes. When lentils are softened but firm, add onions, their oil, tamarind concentrate, pomegranate molasses and 1 TBL salt. Add dried pasta now (if not making it from scratch). Cook 5-10 more minutes.
4. To pan used for the onions, add remaining 1/4 C olive oil, garlic and cilantro and cook for 30-60 seconds.
5. When pasta is cooked, add garlic mixture and lemon juice. Simmer for 2-3 minutes, then check to taste for more salt and/or lemon juice.
6. Top with condiments:
Condiments:
oil
flatbread, such as pita
1 onion, halved and sliced thin
1/2 - 1 C pomegranate seeds
1/2 C fresh parsley
olive oil for drizzle
Heat 1.5" of oil to 350 degrees (bread should sizzle). Fry flatbread 1-2 minutes until golden. Fry onions until crisp. Drain both on paper towels.
Marilyn's Notes: Holy Cow...I'm tired just writing up this recipe. I'll have to cut it down severely before attempting it.
warm water, as needed
½ teaspoon ground cumin
4 oz of dried pasta
½ cup olive oil
2 medium onions, chopped
2 tablespoons tamarind concentrate
1 ½ tablespoons pomegranatemolasses
1 tablespoon salt, plus more to taste
6 garlic cloves, minced
2 cups fresh cilantro, chopped
3 tablespoons lemon juice, plusmore to taste (from 2 to 3 lemons)
1. Cover lentils with 2" of warm water. Soak for 30 minutes
2. Drain then add soaked lentils to 9 Cups of water + cumin. Bring to boil, then drop to med-low and simmer for ~10 minutes. They should be softened, but still firm.
3. Add 1/4 C olive oil and 2 onions to a large frying pan and cook 8-10 minutes. When lentils are softened but firm, add onions, their oil, tamarind concentrate, pomegranate molasses and 1 TBL salt. Add dried pasta now (if not making it from scratch). Cook 5-10 more minutes.
4. To pan used for the onions, add remaining 1/4 C olive oil, garlic and cilantro and cook for 30-60 seconds.
5. When pasta is cooked, add garlic mixture and lemon juice. Simmer for 2-3 minutes, then check to taste for more salt and/or lemon juice.
6. Top with condiments:
Condiments:
oil
flatbread, such as pita
1 onion, halved and sliced thin
1/2 - 1 C pomegranate seeds
1/2 C fresh parsley
olive oil for drizzle
Heat 1.5" of oil to 350 degrees (bread should sizzle). Fry flatbread 1-2 minutes until golden. Fry onions until crisp. Drain both on paper towels.
Marilyn's Notes: Holy Cow...I'm tired just writing up this recipe. I'll have to cut it down severely before attempting it.