Lentils and pasta with tamarind, sumac and pomegranate
40 grams of tamarind soaked in 200 ml of boiling water
250 grams of photochini, almost chopped
Olive oil 60 ml
Red onion 2 thinly sliced (about 350 g)
1 and a half liters of chicken broth
Brown lentils 350 g
2 tablespoons pomegranate molasses
Pieces of sea salt
6 cloves of garlic, crushed
30 grams of coriander, almost chopped
20 grams of parsley, almost chopped
90 grams of pomegranate seeds
2 teaspoons sumac
2 lemons, sliced
Mix saffron with water to separate the kernels.
Strain the liquid into a small bowl and discard the kernels.
Place a large saucepan over medium-high heat and after heating, add the chopped photochina.
Roast for 1-2 minutes until the pasta starts to brown, then remove from the pan and set aside.
Pour 2 tablespoons of oil into the pan and place over medium-high heat. Add onion and fry for 8 minutes, stirring constantly until golden and soft. Remove from the pan and set aside.
Add the chicken stock to the pan and place on the heat.
After boiling, add the lentils, turn down the heat and cook for 20 minutes until soft.
Add roasted photosynthesis, tamarind juice, 150 ml of water, pomegranate molasses, 4 teaspoons of salt and plenty of pepper.
Continue to cook for 8 to 9 minutes until the pasta is soft and almost all of the liquid is absorbed and set aside for 10 minutes. The liquid continues to absorb, but the lentils and pasta must remain moist.
Place a small saucepan with 2 tablespoons of oil over medium-high heat.
Add the garlic and cook for 1 to 2 minutes until golden.
Remove from the heat and stir in the coriander.
Spoon the lentils and pasta into a large, shallow bowl. Pour onion, garlic and coriander, parsley, pomegranate seeds and sumac on it and serve with lemon slices.
Recipe from #CookForSyria cookbook. This non-profit book is a collection of 100 recipes and photos lovingly donated by those who have come together for a common purpose.