Rishta (Lebanese Lentils and Dough Soup)
Rishta is a traditional middle eastern dish that is humble in ingredients but huge in flavor. It is basically made with caramelized onions, lentils and dough. Although some people opt for pasta instead of making their own dough since it is faster and easier, I chose to share here my mother’s authentic foolproof recipe that is always a big hit every time I make it. If you have little kids, don’t hesitate to involve them in cutting and rolling the dough. I used to do it with mama as a child, and it was the best of all play dates!
Rishta (Lebanese Lentils and Dough Soup)
Yield: 4
Ingredients
- For the dough:
- 2 cups flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 egg
- 1/2 cup vegetable oil
- Lukewarm water
For the stew
- 2 cups brown lentils
- 1 large onion chopped
- 4 tbsp olive oil
- Salt to taste
Instructions
- You can make the dough the day before.
- In a bowl, mix the flour with the salt and sugar. Make a well in the center and crack the egg.
- Add the oil and start kneading to combine the ingredients. Add water as needed until you get a smooth dough.
- Wrap it in plastic and place it in the fridge for at least 2 hours.
- When ready, divide the dough into 4 pieces. Roll each piece on a floured surface to about 2-inch thick.
- Cut it into several lines. Roll each line into a long tube, then cut the tube into 3 pieces. Repeat till all the dough is done.
- Sprinkle the dough pieces with flour and keep in the fridge until ready to use.
- Place the lentils in a saucepan and cover with water. Bring to a boil then drain in a colander and rinse well. Keep aside.
- In the same saucepan, place the chopped onions and drizzle them with the oil.
- Fry stirring occasionally (you can also roast them in the oven for a lighter version) until brown.
- Stir in the rinsed lentils and sauté with the onions for a few minutes.
- Pour around 8 cups of water over the onion/ lentil mixture and bring to a boil. Add salt to taste and simmer for 15 minutes then take the prepared dough out of the fridge and add it to the simmering lentils.
- Stir well then cover the pot and cook for an additional 20 minutes on low heat. Turn the heat off and let rest for 30 minutes.
- If the soup is too thick you can loosen it by adding some water.
- Ladle into bowls, serve and enjoy!
