Authentic Tunisian Pasta with Lentils (Hlalem)

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

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.
2. 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.
3. 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.
4. 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.
5. While the lentils are simmering, cook the pasta according to package instructions until al dente. Drain and set aside.
6. Once the lentils are cooked, taste and adjust the seasonings if needed.
7. To serve, place a portion of cooked pasta in a bowl and ladle the lentil mixture on top. Garnish with fresh parsley. Enjoy!

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