One and a Half Cups of Brown Lentils
A box of Tagliatelle Pasta
One Bushel of Green Coriander
Half Cup of Lemon
One-Third Cup of Olive Oil
Two Tablespoons of Pomegranate Molasses
One Crushed Garlic Piece
Salt & Pepper
Two Liters of Water
How to Prepare:
Clean and drain the brown lentils.
Boil the lentils in two liters of water for about 90 minutes until the lentils are fully cooked.
Add the lemon, pomegranate molasses, olive oil, salt and pepper to the lentils and mix together.
Take the onions and slice them. Fry them with vegetable oil until they become red.
Add half of the onions to the lentils and save the other half for decoration.
Cut the green coriander into small pieces.
Add the crushed garlic to the coriander. Fry both together using vegetable oil.
Add half of the coriander and garlic to the brown lentils and save the other half for decoration.
Boil the pasta until it is ready.
Add the pasta to the brown lentils and cook it on a medium flame for about 15 minutes.
Put in a bowl and add for decoration the remaining onion and coriander/garlic.
You may serve hot or cold. Enjoy!