Rishta: lentil and pasta soup

This Lebanese soup is one of my absolute favourites, says Georgina Hayden. I adore lentils, having eaten them regularly as a child, and here the addition of starchy fresh pasta makes for a deliciously rich and velvety soup. Cumin, coriander, garlic and lemon – in my world the holy quartet of flavours – complete what is a pretty effortless vegan meal (assuming you use tagliatelle that doesn’t contain egg). It also tastes great the next day.

Serves 4-6 200g green lentils 1.8 litres of hot vegetable stock 2 onions 4 garlic cloves 4 tbsp olive oil 1 bunch of coriander 1 tsp cumin seeds 1 tsp ground coriander 125g fresh tagliatelle sea salt and freshly ground black pepper ½ a lemon • Rinse the lentils thoroughly under running water, and pick out any stones. • Place in a large pan with the stock and bring to the boil. Reduce the heat to low and simmer for 45 minutes. • Meanwhile, peel and finely slice the onions and garlic. Place a large frying pan over a medium-low heat and add the olive oil and sliced vegetables. Sauté for 15 minutes, until softened and just coloured. • Finely chop the coriander. Stir the cumin seeds and the ground coriander in with the onion…

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The Week United Kingdom (Digital) - 1 Issue, 1377

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