Easy Lentils and Pasta Soup (Rishta)

🥣Ingredients You’ll Need

Brown lentils are the main flavoring of this dish. I prefer to use dry lentils, which are soaked prior to using. However if you are short on time, you can use canned lentils. Be sure to wash and rinse prior to using.

Brown onion should be diced which will be sweated in a small amount of extra virgin olive oil. If you are on an oil-free diet, replace it with water.

Pasta is the other main component of this rishta recipe. Traditionally, handmade pasta is used, nowadays, store bought pappardelle is commonly used. For the sake of my diet, I will be using a similar vegan and gluten free tagliatelle.

Fresh parsley leaves are finely chopped and scattered through to complement the lentils.

Paprika, salt and pepper are added to taste.

🍝 How to Make Lentils and Pasta Soup

Step 1 - Sort and wash lentils (get rid of any unwanted debris) then soak in double the amount of hot water for at least 30 minutes. Do this whilst preparing the rest of the ingredients.

Step 2 - Over high heat, in a non-stick pot, add olive oil and onion and fry until golden. Drain lentils and add to the onions along with the salt, pepper, paprika, half of the parsley and half of the water. Bring to a boil, then turn heat to medium and simmer for 20-25 minutes (if using canned lentils this can be around 15 minutes) or until lentils are par-boiled. See notes in the recipe card below.

Step 2 - Break pasta into bite sized pieces and add to the lentils along with the remaining water. Cook for another 8-10 minutes or until the pasta is cooked. Serve immediately with a squeeze of lemon juice and a sprinkle of parsley.

Tip - breaking the pasta into pieces is easy to handle when eating, as the pieces fit better in a spoon.

🍝Variations

A clove of garlic can also be added, though this is not how my family makes it. This can be added once the onion is golden, just fry for 30 seconds before adding the lentils.

This rishta recipe is from my childhood, it always contained butter, which can be added at the end (use dairy free butter), this does boost the flavor further (however I am cutting down on my fats these days and don’t use it)

🍴Serving Suggestions

We love eating rishtaya with freshly cut up vegetables or salad (for a boost in fibre), it is especially lovely with Lebanese taboule. 

❓FAQ

🥣Related Recipes

If you're a fan of lentils you must try my authentic Arabic lentils and rice known as mujadara or mujadara bulgur or red lentils and rice called mujadara safra.

You should also try mujadara makhbousa aka brown lentil porridge and my popular Lebanese lentil soup.

Otherwise, try my lemon lentil soup which features silverbeet, and this vegetarian freekah soup is also vegan Lebanese, an ancient grain soup

For a simple yet tasty soup try my vegetable vermicelli soup.

Check out my fellow foodie's (Lily) recipe for Koshari, this is the Egyptian version similar to this recipe.

Recipe