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Middle Eastern Recipes >  Soups & Stews >  Rishta >

 

Rishta

Syrian lentil & pasta soup

• 2 TBS olive oil

• 1 onion, finely chopped

• 3 garlic cloves, finely minced

• 1 C lentils

• 2 C chicken stock (unsalted)

• 3 large tomatoes, chopped (sub with 1 cup canned tomato, drained)

• 2 TBS tomato paste

• 1/4 tsp. hot pepper flakes

• 1/4 tsp. ground cumin

• 1/2 tsp. ground allspice

• 1/2 tsp. ground coriander

• Salt & black pepper to taste

• 8 oz. tagliatelle (ribbon) or fettuccine pasta

• 1 tsp. lemon juice

Heat olive oil in a large skillet; sauté onions and garlic over low heat, stirring constantly for about five minutes or until onions are soft and begin to brown. Stir in lentils; add chicken stock. Bring to a boil; lower heat, cover and simmer for fifteen to twenty minutes. Stir in the tomatoes, tomato paste, hot pepper flakes, cumin, allspice, coriander, salt and black pepper. Simmer for ten to fifteen minutes or until lentils are soft. Cook pasta according to package directions. Combine lentil mixture and cooked pasta in a large serving bowl. Sprinkle with lemon juice; toss lightly. Serve. Recipe makes about six servings.

 

Note: Rishta or "threads" are thin, ribbon-like pasta similar to tagliatelle.

 

Related Link:

Food Fare Culinary Collection: Arabic Cookery

 

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