Indulge in the flavors of North Africa with this authentic Tunisian Pasta with Lentils (Hlalem) recipe. Made with aromatic spices, hearty lentils, and al dente pasta, this dish is a true celebration of Tunisian cuisine. The combination of earthy lentils and tangy tomato sauce creates a rich and satisfying flavor profile that will leave you wanting more. This vegetarian dish is not only delicious but also packed with protein and fiber, making it a wholesome and nutritious meal option. With its vibrant colors and exotic flavors, this Tunisian Pasta with Lentils (Hlalem) is sure to delight your taste buds.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 cup dried brown lentils, rinsed
- 4 cups vegetable broth
- 1 can (14 ounces) diced tomatoes
- 1 tablespoon tomato paste
- Salt and pepper, to taste
- 8 ounces pasta (such as penne or fusilli)
- Fresh parsley, chopped, for garnish
Directions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.
- Add the minced garlic, ground cumin, ground coriander, turmeric, and cayenne pepper. Stir well to combine and cook for an additional 2 minutes to bloom the spices.
- Add the rinsed lentils, vegetable broth, diced tomatoes, and tomato paste to the pot. Season with salt and pepper to taste. Stir well to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 30 minutes, or until the lentils are tender but still hold their shape.
- While the lentils are simmering, cook the pasta according to package instructions until al dente. Drain and set aside.
- Once the lentils are cooked, taste and adjust the seasonings if needed.
- To serve, place a portion of cooked pasta in a bowl and ladle the lentil mixture on top. Garnish with fresh parsley. Enjoy!
