Lentils With Noodles, Onions And Tomatoes: Syrian Rishta

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 -3 garlic cloves, finely minced
• 1 cup lentils
• 2 cups unsalted chicken stock
• 3 large plum tomatoes or 1 cup drained italian canned tomato, coarsely chopped
• 2 tablespoons tomato paste
• 1/4 teaspoon hot pepper flakes
• 1/4 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground coriander
• salt & freshly ground black pepper, to taste
• 8 ounces tagliatelle pasta noodles or 8 ounces fettuccine pasta
• 1 teaspoon lemon juice

1. Heat the oil in a 5-qt nonstick Dutch Oven and saute the onions and garlic over low heat, stirring constanly for 5 minutes, or until the onions are soft and begin to brown. Stir in the lentils and add the chicken stock. Bring to a boil, lower the heat, cover and simmer for 15 to 20 minutes. Then stir in the tomatoes, tomato paste, hot pepper flakes, cumin, allspice, coriander, salt and pepper. Simmer for 10 to 15 minutes more, or until the lentils are soft but hold their shape.
2. Meanwhile, boil and drain the pasta. Transfer the lentils and pasta to a large warm serving bowl. Sprinkle with lemon juice and toss lightly. Serve hot.
3. Note: Rishta or "threads" are thin, ribbonlike fresh homemade pasta.

olive oil, onion, garlic, lentils, chicken, tomatoes, tomato paste, hot pepper, ground cumin, ground allspice, ground coriander, salt, pasta noodles, lemon juice

Taken from www.food.com/recipe/lentils-with-noodles-onions-and-tomatoes-syrian-rishta-263490 (may not work)