Middle Eastern Lentils With Pasta Recipes

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.

Steps:

• Place the lentils in a heavy saucepan with the halved onion, the halved garlic cloves, and the bay leaf. Add enough water to cover by 1 1/2 inches, and bring to a boil. Reduce the heat, cover and simmer 25 minutes. Add salt to taste (under-salt slightly because you will be reducing the liquid) and continue to simmer for another 10 to 20 minutes, until the lentils are tender but intact. Remove from the heat. Place a strainer over a bowl and drain the lentils. Begin heating a large pot of generously salted water for the pasta. Meanwhile, heat the olive oil in a large, heavy nonstick skillet over medium heat and add the chopped onion. Cook, stirring, until it begins to soften, about 3 minutes, and add the red pepper. Cook, stirring, until the vegetables are tender and the onion is beginning to color, another 5 to 8 minutes, and add 1/2 teaspoon salt, the garlic, coriander, cumin, and cayenne or Aleppo pepper. Continue to cook, stirring, for a minute, until the garlic is fragrant, and stir in the broth from the lentils. Bring to a boil and reduce slightly, then stir in the lentils. Add pepper, taste and adjust salt. Keep warm while you cook the pasta. When the water comes to a boil, add the pasta and cook al dente, until firm to the bite, following the timing instructions on the package but checking a few minutes before the end of the suggested cooking time. Drain and toss with the lentils. Add the cilantro, and serve.

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.

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.

Steps:

• In a large pot or Dutch oven, heat the oil over medium-high. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Add 5 cups of water, the lentils, the thyme and bay leaves (if using). Partially cover, bring to a boil, then reduce heat and simmer, partially covered, until the lentils are al dente, 25 to 30 minutes.
• Add the tomatoes and 1 teaspoon salt, and bring to a boil over high. Add the pasta and cook, stirring often to keep the pasta from sticking to the pot, until the pasta is al dente, 10 to 20 minutes. (It may take longer than the cook time on the package.) If the pot starts to look dry at any point, add more water, 1/4 cup at a time.
• Turn off the heat, discard the thyme and bay leaves, then stir in the Parmesan. Cover and let sit for 3 minutes so the flavors meld and the sauce thickens. Season to taste with salt and pepper. Eat with more Parmesan and a drizzle of olive oil.