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Rishta - Lebanese Lentil and Pasta Soup

Course Soups
Cuisine Middle Eastern
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 3
Author Rafeeda


  • 1/3 cup green lentils
  • 5 cloves garlic
  • 1/2 bunch coriander leaves and stems included
  • 2 tbsp olive oil
  • 3/4 tbsp coriander powder
  • 800 ml boiling water
  • 2 bouillon cubes I used Knorr herbs
  • 1/4 cup macaroni or noodles
  • Salt to taste


  • Soak the green lentils in cold water for 30 minutes. Drain.
  • Grind the garlic and coriander with little water into a smooth paste.
  • Heat oil in a pressure cooker. Add the garlic-coriander paste and saute for around five minutes till it releases a nice aroma.
  • Add the coriander powder and saute for two minutes.
  • Now add the drained lentils, boiling water and the cubes and cook for five minutes.
  • Add in the macaroni, close the lid of the pressure cooker and cook for three whistles on medium-high flame.
  • Switch off and allow the pressure to go by itself. Adjust seasoning.
  • Serve warm!


You can add 1/2 tsp cumin while adding the coriander powder.
Some recipes use chopped spinach. If you like spinach, finely chop a small bunch and add in the end. Simmer till it gets cooked.
I got a soup of pouring consistency. You can add more lentil or macaroni to make it extra thick and less on fluid.