This is normally eaten to mark the end of Tisha b’Av but I love making it throughout the winter . It’s also most comforting of dishes, which everyone needs at the moment. It keeps well in the fridge, but can firm up a little as the pasta absorbs the liquid. If this happens, just add a little more water to thin it down.
Serves: 6
Prep: 10 minutes
Cook: 30 – 40 minutes
Ingredients:
250g dried green lentils
6 tbsp sunflower oil
2 onions, finely chopped
3 cloves garlic, cut in small pieces
400g canned butter beans
400g canned chickpeas
400g chopped tomatoes
2 tbsp harissa
2 tbsp sweet paprika
2 tbsp turmeric
250g shelled broad beans or edamame beans (frozen or tinned)
250g orzo
30g flat parsley, leaves picked
30g fresh coriander, leaves picked
Salt
Method:
- Rinse and drain the dried green lentils then tip them into a large saucepan. Add 750ml boiling water to cover and a teaspoon of salt and boil for 30 minutes. Drain and set aside.
- In a second large pan fry the onion with 6 tablespoons of oil until they have softened and caramelised.
- Add the garlic, cooked lentils, tomato, broad beans, the butter beans and the orzo, together with the harissa and salt.
- Add the turmeric and sweet paprika and 1.25l of water. Cook over medium heat for 20 minutes then add the parsley and coriander leaves.
- Taste and correct the seasoning.
