Harak Osbao (Lentils with Pasta and Tamarind)

Ingredients

Lentils

• 2 cups brown lentils
• 1 1/2 cups zucchini, medium diced
• 1 cup coriander, finely chopped
• 1/2 cup garlic, finely crushed
• 1 cup olive oil
• 1/2 cup tamarind, soaked in 1/2 liter boiling water
• About 2 cups bread, cut small
• Salt
• Black pepper
• 1 tbsp tomato paste
• 1 chicken stock cube

Garnish

• Pomegranate seeds
• Coriander, finely chopped
• Bread for frying
• 1 onion, sliced
• 1 cup vegetable oil

Method

1. Boil the lentils for 10 minutes, then add the zucchini and boil 10 more minutes.
2. Strain the tamarind, squeezing well to extract all the pulp, and add to the lentils. Add the salt, black pepper and stock cube and adjust the seasoning.
3. Add the tomato paste and bread; it should be neither soupy nor stiff, so add more bread or water as needed.
4. Meanwhile, fry the bread in the vegetable oil, then the onion until golden. In the same oil add 1/2 cup olive oil, the garlic and coriander, fry until golden and pour over the lentils.
5. Add another 1/2 cup olive oil to the lentils, bring to a boil once and turn off the heat.
6. Serve on a platter garnished with pomegranate, coriander, fried bread and onions. Serve hot or cold.