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
  • Salt
  • Pepper
  • 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


  1. Cook the pasta in a large pot of boiling water.
  2. While the pasta is cooking sauté onions in olive oil over medium heat for 4 to 5 minutes.
  3.  Add water, lentils, and fava beans and cook for 2 to 4 minutes or until tender.
  4. Add salt and pepper to taste.
  5. 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.
  6. In a small bowl mix together the yogurt and mint leaves and serve alongside as a condiment.
Nutrition Facts