Rishta Lentil Noodles Lebanese

Rinse the brown lentils thoroughly under cold water. In a large pot, combine the rinsed lentils with 6 cups of water. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the lentils are tender but still hold their shape. Drain any excess water if necessary, reserving some lentil cooking liquid.

While the lentils cook, heat 3 tablespoons of olive oil in a separate large pan or pot over medium heat. Add the chopped onion and sauté for 8-10 minutes until softened and translucent, beginning to caramelize. Add the minced garlic and sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.

Add the partially cooked lentils to the pan with the sautéed onions and garlic. Pour in the vegetable broth (or water) and add salt, black pepper, and ground cumin. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 5 minutes, allowing the flavors to meld.

Stir in the small pasta squares or broken vermicelli noodles into the simmering lentil mixture. Cook for 8-10 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and cooked through. If the mixture becomes too thick, add a little more hot water or reserved lentil cooking liquid.

Remove the pot from the heat. Stir in the fresh lemon juice and most of the chopped fresh cilantro. Taste and adjust seasonings as needed for perfect balance.

Ladle the hot Rishta Lentil Noodles into serving bowls. Garnish each bowl generously with the remaining fresh cilantro and a drizzle of extra virgin olive oil. For an authentic touch, serve with a side of extra lemon wedges and optional caramelized onions.