Rishta - Lebanese Lentil and Pasta Soup

Ever since I have been hooked onto home made soups, I jump at any given opportunity to make them at home. HD is now becoming a huge fan of my soups! *Blush blush* Hehe... Having said that, the kids really don't favor that but hopefully, with passage of time, they will be "forced" to accept the situation and eat whatever is kept on the table! Buhaha...

This month, for the MENA Cooking Club, we had Lebanon as the country for the recipe trial. Lebanon is a country that everybody would be familiar with, especially the picturesque pine trees and the snow fall! InShaAllah, would love to visit the lovely country some day... hopefully when HD gets converted to a travel loving person... As usual, we had three choices of starter, stew and dessert. Though I would have loved to go for dessert, I didn't, just like what I had mentioned in this post of mine! I was really excited by the stew provided - Rishta. Reading the name, especially Indians would think it of as "relationship"!!! Rishta is basically a Lebanese lentil soup, made of brown or green lentils and having pasta as an ingredient. I scoured through the many options that I was able to read through and found out that any soup with lentil, pasta, garlic and coriander leaves was a Rishta. Some add greens like chopped spinach to it, some don't. Whatever said and done, I must say that this was a very filling and delicious soup with the limited ingredients it had and would definitely be a repeat on our Tuesday menus! Off to the way I made it...

Rishta - Lebanese Lentil and Pasta Soup
Serves 3




Ingredients:

1/3 cup green lentils
5 cloves garlic
1/2 bunch coriander, leaves and stems included
2 tbsp olive oil
3/4 tbsp coriander powder
800 ml boiling water
2 bouillon cubes (I used Knorr herbs)
1/4 cup macaroni or noodles
Salt to taste

Method:

Soak the green lentils in cold water for 30 minutes. Drain.

Grind the garlic and coriander with little water into a smooth paste.

Heat oil in a pressure cooker. Add the garlic-coriander paste and saute for around five minutes till it releases a nice aroma. Add the coriander powder and saute for two minutes. Now add the drained lentils, boiling water and the cubes and cook for five minutes. Add in the macaroni, close the lid of the pressure cooker and cook for three whistles on medium-high flame. Switch off and allow the pressure to go by itself. Adjust seasoning.

Serve warm!


Notes:

1. You can add 1/2 tsp cumin while adding the coriander powder.
2. Some recipes use chopped spinach. If you like spinach, finely chop a small bunch and add in the end. Simmer till it gets cooked.
3. I got a soup of pouring consistency. You can add more lentil or macaroni to make it extra thick and less on fluid.

Do check out what the other fellow bloggers tried from the list!



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