Rishta (Brown Lentil and Noodle Stew with Coriander and Garlic)
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Ingredients
- 250 g dried brown lentils
- 2 onion
- 5 tbsp olive oil
- 150 g spaghetti
- 6 garlic cloves
- 40 g fresh coriander
- 2 tsp ground cumin
- 1 lemon
Nutrition (per serving)
- Calories
- 552 kcal
- Protein
- 21.7 g
- Carbohydrate
- 67.4 g
- of which sugars
- 7.2 g
- Fat
- 18.7 g
- of which saturates
- 2.6 g
- Fibre
- 10.7 g
- Salt
- 0.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the dried brown lentils and simmer in 1.5 litres water with 1 tsp salt for 20 minutes until tender.
- 2
Meanwhile, slice the onions and fry in 3 tbsp olive oil over a medium heat for 15 minutes until golden brown.
- 3
Break the spaghetti into 5cm pieces and add to the lentils with 300ml more boiling water. Simmer for 10 minutes, stirring now and then, until the pasta is tender and its starch has thickened the broth.
- 4
Heat the remaining 2 tbsp olive oil in a small pan and fry the crushed garlic and chopped coriander for 1-2 minutes until fragrant. Stir into the stew with the cumin and half the fried onions.
- 5
Season to taste, squeeze in the lemon juice and serve in bowls topped with the rest of the onions.
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