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Rishta-Bi (Lentils with pasta & caramelised onions)


  • Heat a little oil in a heavy-bottomed pan and gently cook the onions until caramelised, starting with the lid on, regularly stirring.
  • Rinse the lentils and then cook them in a pot of simmering water until just tender.
  • When the lentils are almost ready, crush the pasta with your hands and add to the pot. Cook until al dente and drain well.
  • Then toss the onions with the lentil mixture, parsley, salt, pepper and a good slurp of oil. Taste for seasoning.
  • Serve at room temperature, warm or hot with your favourite meat dish.
  • from Claudia Roden, guru of Middle Eastern cooking


  • olive oil
  • 2 medium onions, sliced
  • 100 gm green or brown lentils
  • 100 gm egg tagliatelle or fettuccine
  • 2-3 tbsp chopped Italian (flat leaf) parsley
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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