Rishta, Rishtaya, or Rishtayeh (Middle Eastern Lentil & Pasta Soup)

A hearty and inexpensive Lebanese lentil & pasta soup, ready in 30 minutes.

This is my take on Rishta, with a few more spices and added greens.

Serves 4 

2 tbsp olive oil

1 large onion, peeled and diced

1 large garlic clove, peeled and crushed

1 tsp cumin seeds

1 tsp ground coriander

1 tsp turmeric

1 tsp dried mint

100g green lentils

100g macaroni

250g fresh or frozen chopped spinach 

1.5 litres recently boiled water

3 vegetable stock cubes

1 lemon cut into quarters for serving

Chilli flakes for serving

Fry the onion in the olive oil in a soup pan over a medium heat until it starts to go golden brown.

Add the garlic and spices, stir around, then add the rest of the ingredients (apart from the lemon and chilli), cover and bring to the boil.

Stir to check the pasta is not sticking to the bottom of the pan, then put the lid back on and simmer for 20 minutes until the lentils and pasta are soft.

Serve with a squeeze of lemon and a pinch of chilli flakes.

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