Linguine with Spicy Lentils and Caramelized Onions from Mediterranean Vegetarian Feasts by Aglaia Kr
Fried onions and lentils, scented with Lebanese Seven-Spice Mix, make for a fantastic pasta sauce. This recipe is inspired by rishta-bil-adas (Lebanese pasta with lentils) from Arto der Haroutounia...
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Cooking tools:
- Skillet
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Grater
- Mixing bowl
- Stove
- Pot
- Spoon
- Serving bowl
Ingredients
- 2 large onions, halved lengthwise and thinly sliced into half-moons
- 3 cups (660 g) cooked green or brown lentils (see Note)
- 1 tablespoon ground turmeric
- 1½ cups (360 ml) dry red wine
- 2 tablespoons red wine vinegar
- 1 teaspoon freshly ground black pepper, plus more for serving
- 2 to 3 teaspoons Lebanese Seven-Spice Blend, to taste
- Salt
- 1 pound (500 g) linguine
- 1 cup (60 g) chopped fresh cilantro
- 1 cup (120 g) crumbled feta or grated pecorino, for serving (optional)
- ½ cup (120 ml) olive oil, plus more for serving
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