Egyptian Pasta & Lentils
This Edible Schoolyard recipe is a great introduction to Middle Eastern cuisine. The flavors of the bitter greens, combined with olive oil and citrus provide a combination of flavors that is unique, inviting, and highly nutritious. Send it to school warm and in a thermos or at room temperature. Don’t forget to include the yogurt sauce!
Number of Servings
- 1 pound pasta
- 2 medium onions, peeled and chopped
- 2 Tablespoons olive oil
- 1 cup water
- 2 cups lentils
- ½ cup fresh fava beans, peeled
- 1 lemon, juiced
- 2 cups fresh fenugreek, picked (if fenugreek isn’t readily available use any soft, bitter green, such as arugula, mustard, or dandelion)
- 1 cup plain low fat yogurt
- ¼ cup fresh mint leaves, chopped
- Cook the pasta in a large pot of boiling water.
- While the pasta is cooking sauté onions in olive oil over medium heat for 4 to 5 minutes.
- Add water, lentils, and fava beans and cook for 2 to 4 minutes or until tender.
- Add salt and pepper to taste.
- Transfer cooked pasta to a large serving bowl and add the lentils and lemon juice. Toss to combine and add the fenugreek (or other bitter green) leaves, mixing well.
- In a small bowl mix together the yogurt and mint leaves and serve alongside as a condiment.