Egyptian Pasta & Lentils


1 pound – pasta

2 – medium onions (peeled and chopped)

2 Tablespoons – olive oil

1 cup – water

2 cups – lentils

1/2 cup – fresh fava beans (peeled)



1 – lemon (juiced)

2 cups – fresh fenugreek (picked (if fenugreek isn’t readily available use any soft, bitter green, such as arugula, mustard, or dandelion))

1 cup – plain low fat yogurt

1/4 cup – fresh mint leaves (chopped)


1. Cook the pasta in a large pot of boiling water.

2. While the pasta is cooking sauté onions in olive oil over medium heat for 4 to 5 minutes.

3. Add water, lentils, and fava beans and cook for 2 to 4 minutes or until tender.

4. Add salt and pepper to taste.

5. Transfer cooked pasta to a large serving bowl and add the lentils and lemon juice. Toss to combine and add the fenugreek (or other bitter green) leaves, mixing well.

6. In a small bowl mix together the yogurt and mint leaves and serve alongside as a condiment.