Lentils with Pasta, حراق أصبعه

Lentils with Pasta


  • 1 cup brown lentils
  • 1 cup pasta of choice
  • 2 - 3 medium onions, sliced
  • 1 loaf pita bread, cut into squares and fried
  • Cooking oil
  • 3 cloves garlic, minced
  • 1/2 cup cilantro leaves, coarsely chopped
  • 1 tbsp. pomegranate molasses
  • 1 tbsp. lemon juice (adjust to taste)
  • Salt, to taste
  • 1 tsp. ground cumin, adjust to taste

Note: The traditional recipe calls for home made dough made from 1 1/2 cups flour, 1/2 cup water and a pinch of salt. The pastry is rolled thinly and cut into 2cm circles. 75% of the cut dough is added raw into the lentils (instead of the pasta) and the remainder is fried and used for garnish instead of the pita chips.


  1. Cut the bread into small squares and fry in hot oil and set aside.

  2. Slice the onions and fry until it becomes dark brown and set aside.

  3. Pick, soak and drain the lentils.  Place lentils in a saucepan with 3 cups of water and cook until the lentils are cooked but still firm. 

  4. Add half the fried onions, pomegranate molasses, salt, ground cumin and the pasta to the lentils and cook until the pasta is done.  Add more water if needed.

  5. Heat 1 tbsp. olive oil.  Fry the garlic and half the cilantro leaves and Stir into to the lentils.  Continue to simmer for a further 5 minutes.  Turn off the heat and stir in the lemon juice.

  6. Serve hot or at room temperature garnished with the remaining fried onions, cilantro and fried pita chips.