Amazing lentils with homemade vegan pasta, a simple dish with onions, garlic, lentils and a flour-water pasta and a flavor you must taste to believe.
- 2 medium onions, diced
- 4 cloves crushed garlic
- 1 ½ cups (250 gm.) brown or green lentils, rinsed
- 6 cups vegetable broth or water
- 1 cup (120 gm.) flour (use all purpose, wheat or whatever you have)
- ¼ tsp. salt
- Lukewarm water ½ - ¾ cup (enough to hold a dough ball together that will roll out and not be too sticky)
- ½ cup chopped cilantro (coriander) and more for a garnish if desired
- In a medium to soup pot, start sautéing the onions by stirring them a bit. Then add ½ cup water to deglaze the pan and help the onions start to brown. Stir the water in and continuing sautéing for another 3 minutes.
- Add the garlic and stir for another 30 seconds to release their sugars.
- Add the rinsed lentils, 6 cups vegetable broth (or reconstituted vegetable stock cubes) and bring the pot to a boil. Turn the heat down, cover and simmer the lentils until they become tender (about 40 minutes). Check the lentils a few times and add more water or broth if they are getting dry and still not cooked.
- While the lentils are simmering, prepare the pasta by mixing 1 cup of flour and ¼ tsp. of salt in a small mixing bowl.
- Add ½ cup of water and stir to moisten the flour and start forming a dough. Using your hand, start kneading the dough a bit, adding more water if necessary until you have a dough that is soft and a bit shaggy, but will hold together enough to be rolled flat.
- Allow the dough to rest for about 10 minutes before you start cutting the noodles. (This is a good time to make a quick side salad or chop the cilantro).
- To make the pasta, lightly flour a flat surface and use a rolling pin to roll the dough flat (about ¼ inch thick). Cut the dough into strips that are about 1 x 4 inches. Expect a few odd sizes, it won’t matter once you add them to the lentils.
- When the lentils are tender, add about a quarter of the pasta, carefully stir in and repeat the process until you have all the pasta in the pot. Check to ensure that you have enough water to moisten the pasta. You can add another cup of water or broth if you are concerned the pasta won’t cook. You don’t need much here and if you add too much, it won’t matter as you’ll just end up with extra sauce.
- After the pasta is tender (about 4-5 minutes), stir in the chopped cilantro.
- Serve immediately with extra cilantro as a garnish if desired.
- Cooking time may vary depending on the type of lentils you use. Prep time includes dicing the onions and mincing the garlic. The pasta can be made while the lentils are simmering.
- Stick to brown or green lentils for this recipe. Red lentils will create a different flavor with less of a gravy sauce and will get mushier.
- If you use whole wheat flour, your pasta might be a bit stickier, to handle, so just use a spatula to get it off the cutting board and into the pot of simmering lentils.
- Category: Main Courses
- Cuisine: Lebanese
Keywords: lentils with pasta