Lentil pasta (Rishta bi ats)

Contributed by

Andrew Harrington

The Story

A Persian home food favourite

If you’re looking for a quick, simple and super flavourful weekday dinner, then this recipe is just what you need...

Lentil pasta (Rishta bi ats)

Enjoy your favourite long pasta topped with a thick and tasty lentil gravy
Servings 4
Prep Time 10 mins
Cook Time 10 mins


  • 1 large Tin of brown lentils
  • 1/2 Brown onion
  • 3 clove Garlic
  • 50 ml Olive oil
  • 1 tbs Brown sugar
  • 1/2 cup Water
  • Salt and pepper
  • 500 g Packet of pappardelle
  • Greek yoghurt
  • 1/2 bunch Coriander


  • Warm the olive oil in a saucepan over a medium heat.
  • Add diced onion and garlic and fry gently for a few minutes until fragrant and lightly browned.
  • Drain the tin of lentils and add into the pan with the onion and garlic. Stir fry gently for a few minutes.
  • Add the water into the pan and let simmer for 5-10 minutes until it forms a thick gravy.
  • When the sauce has thickened, add in the brown sugar, salt and pepper and stir through.
  • In a separate pot of boiling salted water, cook the pappardelle.
  • Serve cooked pasta into individual bowls and top with lentil gravy. Add chopped coriander, a dollop of Greek yoghurt and serve.
Course: Dinner
Cuisine: Mediterranean

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