Rishta Lentil Noodles Lebanese

Rinse 1 cup of brown lentils thoroughly under cold water; set aside to drain. Thinly slice 2 large onions and mince 4 cloves of garlic. Chop 1/2 cup of fresh cilantro.

In a large pot or Dutch oven, heat 1/4 cup of olive oil over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, for 20-25 minutes until deeply caramelized and golden brown. Remove about half of the caramelized onions and set aside for garnish.

To the remaining onions in the pot, add the rinsed lentils and 4 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the lentils are tender but still hold their shape.

Stir in 1 cup of flat egg noodles or homemade pasta squares into the lentil mixture. Continue to simmer, uncovered, for another 8-10 minutes, or until the noodles are al dente. Add more hot water if the mixture becomes too thick, as the noodles will absorb liquid.

While the noodles cook, prepare the zesty dressing. In a small bowl, combine the minced garlic, chopped cilantro, 1/4 cup fresh lemon juice, the remaining 1/4 cup olive oil, 1 teaspoon ground cumin, salt, and black pepper to taste. Mix well.

Remove the Rishta B'Adas from the heat. Stir in the prepared garlic-cilantro lemon dressing. Taste and adjust seasonings as needed. The dish should be savory, tangy, and aromatic.

Ladle the hot Rishta B'Adas into serving bowls. Garnish generously with the reserved caramelized onions and an extra sprinkle of fresh cilantro, if desired. Serve immediately with additional lemon wedges on the side.