Name: Linguine with Spicy Lentils and Caramelized Onions
Yield: Serves 3 to 4
Ingredients: 2 large onions, halved lengthwise and thinly sliced into half-moons; 1 teaspoon freshly ground black pepper, plus more for serving; ½ cup (120 ml) olive oil, plus more for serving; 1 cup (120 g) crumbled feta or grated pecorino, for serving (optional); 2 to 3 teaspoons Lebanese Seven-Spice Blend, to taste; Salt; 1 pound (500 g) linguine; 1 cup (60 g) chopped fresh cilantro; 3 cups (660 g) cooked green or brown lentils (see Note); 2 tablespoons red wine vinegar; 1½ cups (360 ml) dry red wine; 1 tablespoon ground turmeric

Preparation info

Serves
3 to 4

Difficulty
Medium

Appears in

Mediterranean Vegetarian Feasts

By Aglaia Kremezi

Published 2014

About

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 Haroutounian’s Vegetarian Dishes from the Middle East. In that traditional recipe, equal amounts of pasta and lentils are cooked together. The combination of pasta and lentils is less common than mujadara (rice