Tunisian Pasta With Lentils Hlalem Recipes

TUNISIAN PASTA WITH LENTILS (HLALEM)

Tunisian Pasta with Lentils (Hlalem) image

A hearty vegetarian Tunisian dish of pasta with lentils that is satisfying and delicious.

Provided by Tina Kauffman

Categories World Cuisine Recipes African

Time 1h15m

Yield 8

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil, or as needed
1 large onion, chopped
1 large carrot, grated
3 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
4 cups cold water
1 (19 ounce) can lentils, drained and rinsed
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon ground black pepper
1 (16 ounce) package spaghetti, broken into 1 1/2-inch pieces

Steps:

Heat oil in a large pot over medium heat. Saute onion, carrot, and garlic in the hot oil until soft, about 5 minutes. Add tomatoes, reduce heat to low, and continue to cook until carrots and onions are mushy, about 10 minutes. Stir in water, lentils, paprika, cumin, salt, and pepper; bring to a boil over high heat, about 5 minutes.
Stir in pasta and bring to a boil once more, about 5 minutes. Cover the pot, turn off heat, and leave on the burner. Let sit for 15 minutes. Stir, cover again, and let sit until pasta is tender yet firm to the bite, about 15 minutes more. Stir and serve.

Nutrition Facts : Calories 320.6 calories, Carbohydrate 61.1 g, Fat 3 g, Fiber 9.1 g, Protein 13.5 g, SaturatedFat 0.5 g, Sodium 512.4 mg, Sugar 3.8 g

PASTA WITH LENTILS

PASTA WITH LENTILS image

This Italian pasta with lentils is one of the best nourishing meals you can cook using a few cupboard essentials such as dried lentils and pasta. It's an easy yet delicious 1-pot recipe, healthy, vegan and amazingly GOOD.Note: chose US customary or metric/tap on servings to scale quantities!

Provided by Katia

Categories pasta Soup

Time 40m

Number Of Ingredients 11

Ingredients

1 ¼ cup dried brown or green lentils, rinsed
1 ¼ cup short pasta shapes (ditalini, elbows, orecchiette, mezzi rigatoni...)
5 cups vegetable or chicken broth, plus more if needed
8 cherry tomatoes, cut into halves ((see notes)*)
1 Tbsp olive oil, plus more for drizzling
2 garlic cloves, minced
1 small-sized onion, diced
1 Tbsp tomato paste
1/4 tsp ground cumin
fine salt, to taste ()
1/8 tsp black pepper, plus more to taste

Steps:

Heat oil in a large pot over medium heat. Add onion and saute' for 5 minutes.
Add garlic, tomatoes, bay leaves and stir for a minute (If you use canned tomatoes or only tomato paste rather than fresh tomatoes, add them along with the ingredients listed below).
Add lentils, cumin, tomato paste, broth, and pepper.
Increase heat and bring to simmer. Place lid on and turn the heat down to medium-low. Simmer for about 20-25 minutes or until lentils are soft.
Taste and adjust the seasoning according to your liking (see notes).*
Add pasta, cook gently over medium heat until al dente. Stir frequently!
If the stew seems too thick, gradually add a touch of water or broth and thin to desired consistency (note: the longer it sits on the stove, the thicker it will get). Taste, you might want to adjust again the seasoning before serving.
Serve with a drizzle of olive oil, freshly ground black pepper, and grated parmesan cheese if you don't keep it vegan. Also, garnish with chili flakes and chopped parsley for extra flavor if you like. Enjoy!

Nutrition Facts : Carbohydrate 92 g, Protein 29 g, Fat 6 g, SaturatedFat 1 g, Sodium 56 mg, Fiber 28 g, Sugar 8 g, Calories 513 kcal, ServingSize 1 serving

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