A delightful Mediterranean snack combining the flavors of lentils, rice, and pasta, garnished with spicy tomato sauce and served with a refreshing yogurt dip. Perfectly packed with protein and rich in Mediterranean spices, this dish is a unique treat that challenges your culinary skills.
Rinse the lentils and soak them for about an hour. Drain and set aside.
In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, sautéing until soft and translucent.
Add the soaked lentils to the pot. Stir in cumin, coriander, paprika, salt, and pepper. Cook for 2 minutes to toast the spices.
Pour in vegetable broth, bring the mixture to a boil, then reduce heat and let it simmer for 20-25 minutes, or until lentils are tender (but not mushy).
Once the lentils are almost done, add rice and small pasta to the pot. Stir gently, cover, and cook on low heat for another 20 minutes, or until rice and pasta are cooked through.
While the lentil mixture is cooking, prepare the tomato sauce. In a separate pan, heat olive oil, add diced tomatoes, salt, and pepper. Cook until the tomatoes break down, creating a thick sauce (about 10-15 minutes).
Once everything is cooked, mix lemon juice into the lentil, rice, and pasta mixture. Adjust the seasoning as necessary.
Serve the dish warm, drizzled with tomato sauce and garnished with fresh parsley or cilantro and a sprinkle of sumac if desired. Accompany with plain yogurt on the side for dipping.
Tell us your preferences and we will create a personalized Egyptian Lentils with Rice and Pasta for you