This is normally eaten to mark the end of Tisha b’Av but I love making it throughout the winter . It’s also most comforting of dishes, which everyone needs at the moment. It keeps well in the fridge, but can firm up a little as the pasta absorbs the liquid. If this happens, just add a little more water to thin it down.
Method:
- Rinse and drain the dried green lentils then tip them into a large saucepan. Add 750ml boiling water to cover and a teaspoon of salt and boil for 30 minutes. Drain and set aside.
- In a second large pan fry the onion with 6 tablespoons of oil until they have softened and caramelised.
- Add the garlic, cooked lentils, tomato, broad beans, the butter beans and the orzo, together with the harissa and salt.
- Add the turmeric and sweet paprika and 1.25l of water. Cook over medium heat for 20 minutes then add the parsley and coriander leaves.
- Taste and correct the seasoning.
Fabienne_viner_luzzato
