Rishta – Lebanese Lentil and Noodle Soup – Gluten-free version

👨‍🍳 Method

For the Fried onion

1. 1
   Put the legumes in a pot with the water, bring to a boil and skim off the foam. Lower the heat and cook 20 minutes, until it softens.

   StovePot
2. 2
   Heat the olive oil in a pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
3. 3
   Add the onion and fry for 12 minutes, stirring, until the onion is deep golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Add the garlic and fry 2 minutes, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 5
   Sprinkle in the turmeric and cumin and stir for 30 seconds to a minute, until fragrant.
2. 6
   Transfer the onion mixture to the pot of the legumes, add the gluten-free pasta and cook 8 more minutes, until the gluten-free pasta are soft.

   Stove
3. 7
   Season with salt and black pepper and the lemon juice, taste and adjust.

   💡The lemon goes in at the end: acid at the start of cooking slows down the softening of the legumes. Adjust the salt at the end, after the soup has reduced.
4. 8
   Sprinkle the cilantro on top.
5. 9
   Serve hot with bread.