Rishta bi Adds wa Tamatem

Name: Rishta bi Adds wa Tamatem
Yield: serves 4-6
Ingredients: 1 large onion, coarsely chopped; 2 tablespoons vegetable oil; 1 pound ripe tomatoes, peeled and cut into pieces; Salt and pepper; 1 teaspoon sugar; 1 cup green or brown lentils, washed; 7 ounces fettucine or tagliatelle; 2 tablespoons butter; 1 tablespoon dried mint

December 9, 2011

Recipe information

Yield
serves 4-6

Ingredients

1 large onion, coarsely chopped

2 tablespoons vegetable oil

1 pound ripe tomatoes, peeled and cut into pieces

Salt and pepper

1 teaspoon sugar

1 cup green or brown lentils, washed

7 ounces fettucine or tagliatelle

2 tablespoons butter

1 tablespoon dried mint

Preparation

Step 1
In a large pan, fry the onion in the oil till golden. Add the tomatoes, season with salt, pepper, and sugar, and turn off the heat. Heat through when you are ready to serve.
Step 2
Boil the lentils in plenty of water for about 20 minutes, until tender. Add salt and the pasta, and boil vigorously until done al dente. Drain quickly, pour into the pan with the onion and tomatoes, and heat through.
Step 3
Heat the butter with the mint until it sizzles and pour over the dish before serving.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.

TagsPasta Fettuccine Middle Eastern Tomato Vegetable Lentil Bean and Legume Main Dinner Nut Free Vegetarian Easy Quick Weeknight Meals Saute Cookbooks

Recipe notes

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