Lentil Noodle Stew

Rashti (rush-tee)

Preparation info

  • About

    6 cups

    • Difficulty


Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About

In this hearty and rustic stew, the delicious flavor of the lentils is enhanced by the browned onions, garlic, and cilantro. Packed with iron, protein, and cholesterol-lowering fiber, lentils are quick and easy to prepare. This is the perfect starter to a meal when you want to avoid last minute heating. Serve with your favorite rustic bread.


For the Stew

  • 1 cup brown lentils
  • 1 teaspoon and ½ teaspoon and ¼ teaspoon salt, divided
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon butter
  • 3 cups diced yellow onion (¼ inch)
  • ¼ teaspoon coarsely ground black pepper
  • teaspoons ground coriander
  • 4 large garlic cloves
  • cups coarsely chopped cilantro; use leafy green parts and tender stems
  • ¾ cup wide egg noodles


    Prepare Ahead

    You can prepare the stew several days in advance. As it remains refrigerated, the flavors continue to develop. You can also freeze the stew for several weeks in a well-sealed container. Serve as directed.