Lentils with Noodles Onions and Tomatoes Syrian Rishta

Experience the comforting warmth of traditional Syrian cuisine with this Lentils with Noodles, Onions, and Tomatoes (Rishta) recipe. This hearty, one-pot dish marries tender brown lentils, golden caramelized onions, and perfectly toasted vermicelli noodles with fragrant spices like cumin and coriander for a deeply flavorful base. A splash of vibrant, juicy tomatoes ties it all together, creating a satisfying meal that's both wholesome and nourishing. The recipe is simple yet incredibly aromatic, featuring pantry staples and easy-to-follow steps, making it perfect for any home cook. Garnish with fresh parsley for a pop of color and herbal brightness, and serve this vegan-friendly dish as a comforting dinner or a flavorful side. Perfect for fans of Mediterranean and Middle Eastern cuisine, this rishta will become a staple in your recipe collection.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup Brown lentils
• 6 cups Water
• 2 teaspoons Salt
• 3 tablespoons Vegetable oil (or olive oil)
• 2 Large onions, finely sliced
• 1.5 cups Vermicelli or small spaghetti noodles, broken into 2-inch pieces
• 3 Garlic cloves, minced
• 1 teaspoon Ground coriander
• 1 teaspoon Cumin
• 0.5 teaspoon Ground black pepper
• 14 oz Canned diced tomatoes (or 3 fresh tomatoes, diced)
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Rinse the lentils under cold water and drain well.

Step 2

In a medium pot, combine the lentils and 4 cups of water. Bring to a boil, reduce the heat, and simmer for about 20 minutes, or until the lentils are tender but not mushy. Add 1 teaspoon of salt midway through cooking.

Step 3

While the lentils cook, heat 2 tablespoons of oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt, and cook, stirring occasionally, for 15-20 minutes, or until the onions are fully caramelized and golden brown. Remove from the skillet and set aside.

Step 4

In the same skillet, add the remaining tablespoon of oil. Reduce the heat to medium-low, then add the broken noodles. Toast the noodles, stirring frequently, until they are golden brown (about 3-5 minutes). Be careful not to burn them.

Step 5

Add the minced garlic, ground coriander, cumin, and black pepper to the skillet with the noodles. Cook for another minute, stirring frequently to coat the noodles and release the fragrance of the spices.

Step 6

Pour the diced tomatoes (including their liquid) into the skillet and stir to combine. Simmer for about 5 minutes, allowing the flavors to meld.

Step 7

Drain the cooked lentils, reserving 1 cup of the cooking liquid. Add the lentils and the reserved liquid to the skillet with the noodles and tomatoes. Stir well, cover, and cook over low heat for another 10 minutes, or until the noodles are soft and the dish has thickened slightly.

Step 8

Taste and adjust seasoning with additional salt, if needed.

Step 9

Serve warm, topped with caramelized onions and a sprinkle of fresh parsley, if desired.

Nutrition Facts

Serving size	(2730.5g)

Amount per serving	% Daily Value*
Calories	1994.0

Total Fat 49.4g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 5509.6mg	0%
Total Carbohydrate 340.5g	0%
Dietary Fiber 38.8g	0%
Total Sugars 36.4g
Protein 67.6g	0%

Vitamin D 0IU	0%
Calcium 363.4mg	0%
Iron 20.4mg	0%
Potassium 2438.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.4%

Protein: 13.0%

Carbs: 65.6%