Middle Eastern Lentils and Pasta
Discover the hearty comfort of Middle Eastern Lentils and Pasta—a savory fusion of tender lentils, al dente pasta, and warm, aromatic spices. This one-pot recipe pairs caramelized onions, garlic, cumin, coriander, and a hint of cinnamon for a dish that’s as fragrant as it is flavorful. Simmered in a rich vegetable or chicken broth, the pasta and lentils soak up every bit of the spiced goodness, creating a satisfying meal that’s perfect for weeknights. Quick to prepare in just 40 minutes, this wholesome dish is finished with a sprinkle of fresh cilantro or parsley and a squeeze of tangy lemon for a refreshing burst of brightness. Whether you’re craving a vegetarian option or looking to explore bold Middle Eastern flavors, this recipe is a must-try.
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Recipe Information
Ingredients
- 1 cup Brown or green lentils
- 4 cups Water
- 3 tablespoons Olive oil
- 1 large Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 teaspoon Cumin powder
- 1 teaspoon Ground coriander
- 0.5 teaspoon Cinnamon powder
- 1.5 cups Dried pasta (e.g., macaroni or shells)
- 3 cups Vegetable or chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro or parsley, chopped (optional, for garnish)
- 4 pieces Lemon wedges (optional, for serving)
Instructions
Rinse the lentils thoroughly under cold water and pick out any debris or stones. Set aside.
In a medium saucepan, add the lentils and 4 cups of water. Bring to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the lentils are tender but not mushy. Drain the lentils and set them aside.
While the lentils are cooking, heat 3 tablespoons of olive oil in a large skillet or saucepan over medium heat.
Add the finely chopped onion and sauté for 5-7 minutes, or until it becomes golden and caramelized.
Add the minced garlic, cumin powder, ground coriander, and cinnamon powder. Stir for 1-2 minutes until fragrant.
Add the cooked lentils to the skillet and stir to combine with the onion and spice mixture.
Stir in the dried pasta and pour in the vegetable or chicken broth. Add the salt and black pepper. Mix well to ensure the pasta is submerged in the liquid.
Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 10-12 minutes, or until the pasta is cooked al dente, stirring occasionally to prevent sticking.
Taste and adjust seasoning if needed. If the mixture is too dry, you can add a splash of hot water or broth to loosen it.
Remove from heat and let it sit for 2-3 minutes, covered, to allow the flavors to meld.
Serve the lentils and pasta warm, garnished with chopped fresh cilantro or parsley if desired. Include lemon wedges on the side for a bright, tangy kick.
Nutrition Facts
Calories |
365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 15% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1151 mg | 50% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 7.3 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 611 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
