Reshta/Rashta – Stewed Lentils and Noodles with Tangy Caramelized Onions

“The day is cold, and dark, and dreary
It rains, and the wind is never weary”….

Maybe not quite as bad as that, but this is the view of my deck from my kitchen window:

…and that is why it is the perfect day for this dish. Whenever the weather is cold and/or rainy, I always think of lentils first. I cannot tell you why, exactly, just that they seem right in that sort of weather.

This is a sort of stew, and very homey and rustic, as comforting as chicken and noodles, but entirely vegetarian. It is also worth noting that this is a pantry recipe, which means that if the weather does not permit you to leave the house to get to the supermarket, you probably could make this if you have a kitchen stocked with some Levantine staples ?

I have to make a confession. Traditionally, this would be made with home-made noodles. And while I do appreciate it when someone else makes this and kneads and rolls out their own noodles, I suffice with store-bought egg noodles these days, as time is scarce when juggling the schedules and needs of a school child and a toddler. However, when I do get the opportunity to make this completely from scratch, I will make sure to blog it, if only to give an alternate.

This was about 3 good sized portions. (It would have been more like 5 to allow for some leftovers…but we hadn’t had it in a while and kind of overdid it :p)

Reshta/Rashta – Stewed Lentils and Noodles with Tangy Caramelized Onions

1 cup lentils
7 cups water or stock
1 teaspoon cumin
1 teaspoon allspice
1/2 teaspoon curry powder
2 cups egg noodles

1 onion
1/4 cup extra virgin olive oil
1 tablespoon sumac

Pick over lentils if needed and rinse. Place in pot with the water or stock, spices, and salt to taste. Bring to a boil over high heat, reduce heat to medium, and cover. Cook till lentils are just cooked, 20-40 minutes. This will vary depending on how fresh the lentils are, but start checking at 20 minutes.

Meanwhile, Place onions, olive oil, and a pinch of salt in a heavy-bottomed skillet.

Cook onions over low heat until caramelized, about 20-30 minutes.

Add sumac. Allow to cook a minute or two so that the hot oil is infused with the sumac flavor.

When lentils are cooked, add noodles. Cook about 8 minutes. (check the package instructions in case their cooking times vary).

Pour into a serving dish. Top with onions, including all the olive oil. Sprinkle additional sumac or parsley if desired.

http://anunrefinedvegan.com/2014/08/13/virtual-vegan-linky-potluck-7/