Rishta Lentil Noodles Lebanese

Rinse the brown or green lentils thoroughly under cold water. In a large pot, combine the rinsed lentils with 4 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the lentils are tender but still hold their shape. Drain any excess water if necessary, but usually, it will be absorbed.

In a separate large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped large onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cumin powder, cooking for another minute until fragrant.

Add the cooked lentils to the pot with the sautéed onions and garlic. Pour in the remaining 2 cups of water or vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes, allowing the flavors to meld.

Stir in the dried pasta or homemade Rishta noodles. Continue to simmer for 8-12 minutes, or according to pasta package instructions, until the noodles are al dente. Ensure the pasta does not overcook and become mushy.

Remove the pot from the heat. Stir in the fresh chopped cilantro, fresh lemon juice, salt, and black pepper. Taste and adjust seasoning as needed, adding more lemon juice or salt if desired. The dish should have a pleasant tangy note.

In a small skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the thinly sliced small onion and fry, stirring occasionally, until deeply golden brown and crispy. This usually takes 5-8 minutes. Remove with a slotted spoon and drain on a paper towel.

Ladle the Rishta Lentil Noodles into bowls. Garnish generously with the crispy fried onions and extra fresh cilantro. Serve immediately with additional lemon wedges on the side for those who prefer more tang.