A lentil and pasta soup recipe for a respite from this hectic season

Lentil and Pasta Soup (Rishta)

Energetic time:35 minutes

Complete time:1 hour


Energetic time:35 minutes

Complete time:1 hour



Between Thanksgiving with its overflowing desk, the cookie shipments I begin packing for friends in just a few weeks and the infinite punch bowls of New Yr’s Eve celebrations to come back, these are the times of food and drinks abundance. So why am I sharing a recipe based mostly on an reverse custom, certainly one of fasting?

It’s as a result of within the midst of such indulgences, I at all times crave moments of respite, and I figured you may, too.

This Lebanese lentil and pasta soup comes from “Nistisima,” Georgina Hayden’s lovely assortment of vegan Mediterranean recipes. The title is the Greek phrase for Lenten, or fasting meals, dishes eaten by those who adhere to the Orthodox church’s fasting guidelines. As Hayden writes, when she was rising up in Cyprus, “I by no means questioned why now we have numerous cake recipes which might be oil-based and include no eggs, or that we drank almond ‘milk,’ lengthy earlier than it grew to become stylish in café tradition, however now I perceive that this happened from necessity.”

Lent on the Christian calendar is months away, and it’s historically about sacrifice. Whereas I recognize, as Hayden does, the ritual of reflection and of resetting ones dietary habits, whether or not it’s spiritual or not, I don’t want to attend to benefit from the type of cooking that leaves me feeling refreshed and nourished quite than, properly, overserved.

Essentially the most clearly interesting issues about this soup are its taste and texture: the previous from a basic Mediterranean mix of cumin, cilantro, garlic and lemon (what Hayden calls “the holy quarter of flavours in my world”) and the latter a silkiness from the pasta’s starch. That makes consuming it really feel something however restrictive.

The recipe has one other profit: Simply if you may be at your busiest, it supplies a speedy strategy to get a dinner or lunch on the desk — after which into the fridge as leftovers that you just’ll welcome having the ability to dip into on a very harried day.

Lentil and Pasta Soup (Rishta)

Storage Notes: Refrigerate leftovers for as much as 5 days or freeze for as much as 3 months.

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  • 8 cups Scrappy Vegetable Broth or store-bought low-sodium vegetable broth
  • 1 heaping cup (7 ounces) brown/inexperienced lentils, rinsed and picked over
  • 1/4 cup olive oil
  • 2 medium-large onions (9 ounces every), thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1 teaspoon cumin seeds
  • 1 teaspoon floor coriander
  • 2 cups evenly packed recent cilantro leaves and stems (1 giant bunch), finely chopped and divided
  • 4 ounces dried tagliatelle or fettuccine, damaged into bite-size items
  • 1 teaspoon effective salt, plus extra to style
  • 1/2 teaspoon freshly floor black pepper, plus extra to style
  • 2 tablespoons recent lemon juice, plus extra to style

In a big saucepan over medium-high warmth, mix the broth and the lentils and produce to a boil. Scale back the warmth till the liquid is at a simmer, and prepare dinner till the lentils are very tender, about 35 minutes.

Whereas the lentils are cooking, in a big skillet over medium warmth, warmth the oil till it shimmers. Add the onions and garlic and prepare dinner, stirring sometimes, till they’re gentle and simply starting to tackle coloration, 10 to fifteen minutes. Stir within the cumin seeds and floor coriander and stir-fry till aromatic, about 1 minute. Stir in half the chopped cilantro and prepare dinner, stirring, till utterly wilted, about 1 minute. Take away from the warmth.

When the lentils are tender, add within the onion combination. Add the tagliatelle items, salt and pepper, and stir to mix. Enhance the warmth to return to a boil, then cut back the warmth so the liquid is simmering, and prepare dinner till the tagliatelle is simply tender, about 10 minutes. Stir within the lemon juice and the remaining chopped cilantro. Style, and season with extra salt, pepper and/or lemon juice as wanted.

Energy: 456; Complete Fats: 15 g; Saturated Fats: 2 g; Ldl cholesterol: 0 mg; Sodium: 824 mg; Carbohydrates: 63 g; Dietary Fiber: 18 g; Sugar: 9 g; Protein: 18 g

This evaluation is an estimate based mostly on out there substances and this preparation. It shouldn’t substitute for a dietitian’s or nutritionist’s recommendation.

Tailored from “Nistisima” by Georgina Hayden (Bloomsbury, 2022).

Examined by Joe Yonan; e-mail inquiries to [email protected].

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