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11 June, 2013


Posted in : Recipes, Soups, Vegan only, Vegetarian & Vegan main Dishes on by : el Meza

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menestra-de-lentejas-y-pasta-17835Reshta – Pasta and lentils stew

serves 5

This is an old lebanese dish made with homemade fresh pasta, but you can replace it by ana pasta you wish to use.


  • ½ cup of  any pasta (macaroni, large noodles, fresh  fetuccine pasta etc…)
  • 1 tablespoon of olive oil
  • 1 medium chopped onion
  • 4 cloves of garlic, finely chopped
  • 1 cup of dried green lentils well washed
  • 6 cups of chicken broth or water
  • 1 cup of chopped fresh coriander leaves


Boil pasta in salted water, al dente. Cool and strain then set aside.

Warm olive oil in a pot and add onions and garlic. Cook for 4 minutes.

Add the green lentils and the chicken broth (or water) and cook on low heat for around 45 minutes.

Add in the pasta and the coriander. Keep 1 tablespoon of coriander for garnish. Simmer in low heat for 5 minutes.

Remove from heat. Garnish with the remaining coriander and serve.

Bon Appétit!

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